Recipes:
# Pineapple-Sesame Chicken
## INGREDIENTS
4 skinless, boneless chicken breasts
(4 ounces each)
1 (15-ounce) can crushed pineapple
¼ cup butter or margarine
¼ cup sesame seeds
¼ cup light corn syrup
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt
2 tablespoons cornstarch
Pineapple rings and chopped parsley (optional)
SERVES 4
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## Make Ahead
Combine the ingredients in step 2 up to 8 hours ahead. Store in the refrigerator until ready to use.
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## VARIATION
For a tropical twist, use lime juice instead of lemon juice. Sprinkle with chopped peanuts or coconut.
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### 1
Cut chicken into bite-size chunks. Drain pineapple, reserving juice. Melt butter in a large skillet over medium heat; add chicken. Sauté until browned, about 5 minutes.
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### 2
Add pineapple, sesame seeds, corn syrup, lemon juice, soy sauce, ginger and salt; mix well.
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### 3
Dissolve cornstarch in reserved pineapple juice in a glass measure. Add enough water to equal 2 cups. Pour over chicken mixture.
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### 4
Simmer mixture over low heat, stirring occasionally, until sauce is thickened and chicken is cooked through, about 20 minutes. Serve over rice. Garnish with pineapple rings and parsley.
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## Make It Quicker
• To make the chicken pieces brown evenly, be sure not to crowd them in the sauté pan. If the pan is too small, brown the chicken in batches.
