Pineapple Barbecue Chick’n Strips – gardein

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Pineapple Barbecue Chick’n Strips

Wow. What a punch!

Serves 4

Make barbecue sauce first:

1/3 c. ketchup

1/2 c. canned pineapple tidbits plus some liquid, I used DOLE brand

1/4 c. Balsamic vinegar

1/3 c. dark brown sugar

1 T. liquid smoke

1 t. garlic powder

1 t. smoked paprika

1 t. dry mustard

a sprinkling of red cayenne pepper

1/2 t. salt plus to taste

Combine all ingredients into bowl and stir till sauce part is smooth.


10.5 oz. froz. Gardein Teriyaki Chick’n Strips – don’t use teriyaki sauce packet (reserve for other use)

2 T. extra virgin olive oil

salt

In large skillet, over medium heat, melt oil. Add frozen chick’n strips, a little salt, then saute till tender and charred as desired.

Add sauce all at once. Cover immediately to trap steam. Reduce heat to low.

After 1 minute remove cover and continue to cook to reduce liquid to desired thickness. I like mine somewhat thin.

Plate and serve immediately.

Notes:  Serve alone or with mashed potatoes made with garlic and veg sour cream (or rice) along with a side dish veggie or salad.

Don’t stir after adding sauce all at once. Add the sauce and cover immediately. If you stir the sauce, you’ll lose the steam.

DOLE PINEAPPLE TIDBITS






Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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