Ingredients
1 lb chicken breast, sliced
1 (6 2/3 ounce) jarhokan chile sauce with garlic
1 tablespoon sesame oil
1 (20 ounce) can pineapple tidbits
1 teaspoon cinnamon
Method
Sources
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dataset
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Peanut dipping sauce — satay skewers, spring rolls, noodles
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Peanut dipping sauce — satay skewers, spring rolls, noodles
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Slice chicken into long slender strips. Combine sesame oil, pineapple juice and chili sauce into bowl. Place chicken into bowl with marinade and keep refrigerated for 1 hour. Use cooking spray on a baking sheet or foil and place pineapple on pan and sprinkle with cinnamon. Turn on broiler. Place pineapple on bottom rack. Skewer chicken and place on baking sheet. Place chicken on top rack. Turn when cooked and repeat till slightly charred. Pineapples should be slightly candied. Serve with satay sauce and jasmin rice.