Sweet and Salty Pineaplle Chicken
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 105.8
- Total Fat: 1.6 g
- Cholesterol: 12.2 mg
- Sodium: 598.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 5.8 g
- Protein: 9.2 g
IntroductionThis dish will satisfy your sweet and salty craving while being extremely low in calories as well as healthy (except for the sodium) You can sub low sodium chicken broth and adjust the Roasted Garlic Sea Salt to your dietary needs. This dish will satisfy your sweet and salty craving while being extremely low in calories as well as healthy (except for the sodium) You can sub low sodium chicken broth and adjust the Roasted Garlic Sea Salt to your dietary needs.
1 lb cubed chicken breast
1 13.75oz can Artichokes Hearts (less if you prefer)
1 Crown Broccolli (use more if you like alot of Broccoli
1 small can mushrooms
1 10oz can Rotel (any flavor) I used Tomatoes and Green Chilli
6oz. Frozen Pineapple Chunks
1 cup Chicken Stock
1 teas. Ground Thyme
1/2 to 1teas. Mortons Roasted Garlic Sea Salt (Grinder )
1.5 teas. cornstarch with enough water to dissolve it
I was craving sweet and salty. I opened my pantry and basically made this up. I lined up the ingredients and gave it a shot. You can leave out the artichoke hearts and add whatever vegetable you like. The end result was that it satisfied the sweer and salty craving, was low in calories and tasted good. I hope you enjoy!!!
When that is hot, add the cubed chicken. Add tyme to taste and the garlic and sea salt to taste, stir fry till the meat is no longer pink inside.
Remove the chicken with a slotted spoonand set aside.
Add the rest of the chicken broth. When it's hot add the fresh broccolli, stir fry to your liking.
Add the frozen pineapples, can of rotel, artichoke hearts and mushrooms (drained). If you desire more thyme and garlic salt, you can add the rest at this time.
When they are heated through, add cornstach mixture to thicken.
Sprinkle with cayenne or ground red pepper if you like a little zing (I do).
Serving Size: Makes (4) 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANGEL2959.