Dinner Tonight: June 16, 2016
To get kids involved with this meal, have them mix the juice concentrate with water until smooth, or make enough brown rice or quinoa for everyone (about 1/2 cup per serving). Kids can also make a fresh green salad as a side (or set the tone with a hula-inspired playlist!).
This deliciously easy dish rings up at under $2 a serving! The recipe comes to us from the Pennsylvania Nutrition Education Network.
- 1 tsp. oil
- 2.5 lbs. chicken, boneless and skinless
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 (6 oz.) can pineapple juice, frozen concentrate
- 12 oz. water
- Defrost the pineapple juice.
- Grease a large frying pan. Heat the pan on low.
- Put the chicken parts in the hot pan. Sprinkle with salt and pepper.
- Cook until the chicken begins to brown.
- Add the defrosted pineapple juice to the pan.
- Swish the water in the can and add it to the pan.
- Cover and cook slowly, turning now and then, for 50 minutes or until the chicken is fork tender.
- Put the chicken on a warm platter.
- Skim the fat from the chicken juices in the pan.
- Boil down the juices until they are slightly thickened (about 5 minutes).
- Return the chicken to the pan. Reheat it for a few minutes.