Honey Ginger Chicken With Pineapple - cooking recipe

Ingredients

1/2 fresh pineapple
4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, if you prefer dark meat
4 garlic cloves, minced
salt and pepper, to taste
2 teaspoons extra virgin olive oil
1/4 cup water
1 medium onion
1 tablespoon minced fresh gingerroot
1/4 cup water
2 tablespoons honey
2 tablespoons dry sherry
2 teaspoons cornstarch
1 (6 ounce) can pineapple juice
1 tablespoon lime juice
1 teaspoon grated lime zest
1 red pepper, sliced thinly
1 green pepper, sliced thinly

Preparation

Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
Pound chicken to 1/2 in thickeness and season with salt and pepper.
Warm olive oil in large pan.
Add garlic and onion and saute until soft.
Add chicken and brown on both sides.
Combine water, honey, sherry and add to pan.
Cover and simmer for about 8 minutes.
Remove chicken from pan and keep warm.
Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
Add pineapple and heat.
Spoon over chicken.
Serve immediately over brown rice.