Island Chicken and Rice

Found this one in a newspaper advertisement. It turned out to be a winner! :-)

Island Chicken and Rice

Ingredients:
1 can (20oz) pineapple chunks or tidbits
½ cup golden raisens.
½ cup sliced green onions
½ tsp ground ginger
1 minced garlic clove
3 cups cooked white rice
2 cups chopped cooked chicken breast
2 tbsps soy sauce

Directions:
Drain pineapple, reserving 4 Tbsps of the juice. Heat 2 Tbsps of the reserved juice over medium heat in a large nonstick skillet. Add raisens, green onions, ginger, and garlic. Cook and stir 3 minutes. Stir in pineapple, rice, chicken, and soy sauce. Add the remaining 2 Tbsps of pineapple juice. Cover, reduce heat to low, and cook 5 minutes, until heated through.

Serves 4.

Notes: Kate and I often prefer to make this dish with brown rice for the added nutrients and flavor it adds.

Teriyaki-Ginger Pork

Please enjoy this tasty meal that I swiped from a Cooking Light book called "The 5 Ingredient, 15 Minute Cookbook."

Teriyaki-Ginger Pork Tenderloin

Ingredients:
1 (1-pound) pork tenderloin
olive oil
1 1/2 Tbsp teriyaki sauce
1 1/2 tsp cornstarch
1/4 tsp ground ginger
dash of garlic powder
dash of black pepper
1 (6oz) can pineapple juice (roughly 3/4 cup)

Directions:
1. Trim the fat from the pork. Slice tenderloin into 1/2-inch thick slices and flatten with the palm of your hand. (Small flat pieces work best but small chunks or uneven slices are fine.)

2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Add pork, and cook 3 minutes on each side or until browned.

3. Combine teriyaki sauce and remaining ingredients, stirring well. (I throw it all into an airtight container and give a few good shakes to mix it up.)

4. Add liquid to pork in skillet. Bring to a boil; reduce heat and simmer 3-5 minutes or until sauce starts to thicken.


And to go along with the pork....

Curried Rice

Cook 1 to 1 1/2 cups of rice (we prefer brown rice - it's better for you) in a pot normally. Add 1/2 teaspoon curry powder, 2 tablespoons raisins, and 2 chopped green onions to the cooked rice. Stir until nicely blended.


Notes: I recommend steaming some snow peas or other green veggie to accompany this meal.