Brown-Stew Pineapple Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast, bone and skin removed or 944g

• Vinegar

  Distilled

  4 tbsp or 60g

• Water

  Plain, clean water

  4 cup or 947g

• Browning and Seasoning Sauce

  Gravy Master

  1 serving or 2g

• Salt

  Table

  ¼ tsp or 2g

• Scotch Bonnet Pepper

  Brooks Tropicals

  0.3g or 0.3g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium (4-1/8" long) or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Fresh

  2 tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 cup or 224g

• Ketchup

  1 cup or 240g

• Pineapple

  Raw, all varieties

  2 ½ cup, chunks or 413g

Directions

1. Chop onion, scallion, mince garlic and thyme. Remove the seeds from the scotch bonnet pepper and chop.
2. Halve chicken breasts and wash in a vinegar and water solution (add vinegar to water).
3. Marinate in browning, salt, pepper, chopped onions, scallion, garlic and thyme.
4. In a frying pan heat vegetable oil, stir fry chicken breasts to a light brown color; pour off excess oil.
5. Add seasoning, reserved pineapple juice from the can of pineapple slices and Tomato Ketchup to the chicken breasts; simmer for 5 minutes.
6. Add pineapple slices about 2 minutes later and simmer for a further 2-3 minutes on a low flame.

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