Prep time: 10 minutes
Cooking time: 15 minutes
12 ounces boneless, skinless chicken breasts
1 tablespoon peanut oil
1 cup pineapple chunks
1 tablespoon and 1 1/2 teaspoons molasses
1 tablespoon lime juice
1/8 teaspoon crushed red pepper flakes
This recipe also calls for 4 green onions and 2 tablespoons minced crystallized ginger, but Tim and I both HATE onions, and crystallized ginger is NINE DOLLARS A BOTTLE! So we left them out. Add them if you want.
Chop your chicken up into little bite sized chunks. Remember your food safety when you do this...wash hands and don't eat raw meat.
Heat up your wok (a skillet will work too, I GUESS) and add the peanut oil. When it's nice and hot (the oil starts to simmer) add the chicken and stir-fry until the chicken is brown on all sides. This will take about six minutes.
When it's done, set your chicken aside. Do not be stupid. Don't put your cooked chicken on the same plate/bowl as your raw chicken.
Add the pineapple and the molasses to the wok and stir-fry until the pineapple is brown and tender. I also added pineapple juice to this step. It worked very nicely, and really helped keep the pineapple flavour strong.
Stir in the lime juice, red pepper flakes, chicken, and the onions if you're using them. I doubled the amount of red pepper in my version, because we like it hot. Saute until the chicken is fully cooked (about 15 minutes)
When that's done, you can add your ginger (if you can afford it!) and serve it over rice or noodles. We chose rice. Please, for the sake of the people eating, serve this with SOMETHING. It's pretty spicy, and you'll need something to help with the burn.
The most important thing to remember with this recipe (and any stir-fry!) is to not let it burn or overcook. It's very tasty, but watch your time and your heat.Also, do not serve it to people who hate molasses, because apparantly you can still taste it, even with all the spicy and pineapple flavor.