Pineapple Chicken

Some of you may be thinking that fruit doesn't belong in main dishes but I completely disagree. I think fruit, if used correctly, can really compliment a dish. I especially love pineapple when cooking meals. I often top my pizza with some fresh pineapple or add a slice to a tropical burger. This is a great way to try and incorporate a fruit into a main dish. This pineapple chicken is delicious and so easy to make. It goes well on top of brown or jasmine rice and some steamed sugar snap peas on the side.

Pineapple Chicken
Serves: 4
Adapted by: http://sarahscucinabella.com/2011/01/13/pineapple-chicken/

Ingredients
olive oil spray or 1 teaspoon extra virgin olive oil
1 pound boneless chicken tenderloins
salt and pepper, to taste
1 20oz can crushed pineapple (try to find no sugar added or in a light syrup)
1/3 cup reduced sodium soy sauce
1 teaspoon cornstarch

Directions
-Heat a nonstick skillet over medium heat. Add the olive oil or spray pan with olive oil spray.
-Add the chiciken and season with salt and pepper. Cook for 3 to 4 minutes per side until it is browned but not cooked completely.
-Add the crushed pineapple (along with the juices from the can) and the teriyaki sauce. Make sure to coat all the chicken evenly and cover the pan. Reduce heat to medium low and cook 10 to 15 minutes.
-Remove chicken from the pan and whisk in the cornstarch. Allow mixture to thicken up and start to boil. This takes 2-3 minutes.
-Serve chicken over rice and spoon mixture on top of everything.

Enjoy! :)