Over the last few years I've experimented with dishes similar to Sesame Chicken by varying up the flavors. My favorites are tropical flavors, such as orange chicken. One day while grocery shopping and grabbing some Worcestershire Sauce I saw a bottle of Pineapple Sauce out of the corner of my eye. Seeing that and the chicken in my cart made me want to make a Chicken in Pineapple Sauce over rice. I read the ingredients, ignored all the High Fructose Corn Syrup and decided I could make something similar at home, but add a bit of heat as well.
I loved everything about this, as I knew I would, and my only complaint is that I didn't make enough for leftovers.
Printer Friendly Recipe
1 lb. boneless skinless chicken breasts, seasoned lightly with S & P and cut to 1" chunks
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup Pineapple preserves
1/4 cup orange juice
1/4 cup semi-dry white wine (such as Chenin Blanc)
(1/4 - 1/2 cup chicken broth)
1 tablespoon rice vinegar
2 teaspoons reduced sodium soy sauce
1/4 - 1/2 teaspoon crushed red pepper flakes, depending on heat desired
In a medium bowl, whisk together pineapple preserves, orange juice, wine, vinegar, soy sauce and red pepper flakes
Heat Olive Oil over medium heat, then add chicken, turning occasionally until browned on all sides (check frequently since they're small pieces). Once almost finished, add garlic to the chicken and cook about 1-minute until fragrant.
Add the prepared sauce to the cooked chicken and heat through until just boiling. Reduce heat and simmer until thickened to desired consistency.
If you would like to make a thinner sauce, slowly add in chicken broth until the sauce reaches desired consistency. For a thicker sauce, simmer longer.
Serve with steamed rice (and some sugar snap peas or bell peppers would be great).
Source: Telly's Tasty Tidbits original