Pineapple Chicken

Last Saturday I went to meet a group for dinner to celebrate a friends birthday.  I was early so I stopped at a department store near the restaurant.  I have needed more pants for work for a while.

I ended up late for dinner because you can't rush clothes shopping.  I can't buy clothes without trying them on.  Even if I'm familiar with a brand, things never fit how I anticipate they should.

I started with around eight pairs of pants.  I narrowed it down to three pairs, but I couldn't make up my mind.  

I tried on each of the last three several times.  In the end I decided to buy two.

At the cash register, I realized that one pair had lost it's tag.  The sales clerk never found out the price, so she ended up charging the price of the other pair twice.  It was a bargain.

I ended up purchasing both for less than $50.  The last pair of work slacks I bought cost a little over $70.  I feel so thrifty.  I'm sure you find my adventures in shopping fascinating.

This pineapple chicken recipe came from The Chinese Takeout Cookbook.  I'm sure it's not authentic Chinese food, but it is good takeout fare.  

The ingredients for the marinade are 1 1/2 teaspoons soy sauce, 2 teaspoons Chinese rice wine, and 1/2 teaspoon sesame oil.  The recipe also requires 3/4 pound boneless skinless chicken, 1 tablespoon vegetable oil, 1/2 yellow onion, 1/2 ed bell pepper, 2 teaspoons cider vinegar, 1 tablespoons soy sauce, 1 cup chopped canned pineapple, salt, and pepper.

I put the marinade ingredients; soy sauce, rice wine, and sesame oil; into a bowl with the cubed chicken.  I coated the chicken evenly with the marinade and let it sit for ten minutes.

After ten minutes, I heat a skillet over medium-high heat.  I added the oil and cooked the chopped onion and bell pepper for two minutes.  The onion was soft after ten minutes.

I added the chicken and stir-fried the chicken and vegetables for two minutes.  The chicken was browned but not thoroughly cooked.

I added the cider vinegar, soy sauce, and pineapple.

I stir-fried all the ingredients for another two minutes.  I added salt and pepper to taste.

I served this with white rice.

It was a cinch to make and delicious too.  The combination of flavors perfectly balance savory and sweet.  

There was a little tang from the vinegar and rice wine.  The chicken was perfectly cooked; it wasn't dry.

The pineapple gave the dish a lighter, tropical taste.  It was succulent and piquant.  I thoroughly enjoyed every bite!