Saturday, January 1, 2011

Pineapple Pepper Chicken

1/2 C. lemon juice ($.10)
1/8 tsp. cayenne pepper ($.05)
1 tsp. lemon pepper ($.05)
1 tsp. salt ($.05)
2 T. molasses (or honey) ($.20)
2-3 T. soy sauce ($.10)
2 lbs. boneless skinless chicken thighs (or breasts), cubed ($2.48)
2 T. canola oil ($.10)
13-15 oz. can pineapple chunks (in juice) ($.69)
2 red bell peppers or 3 ancient sweet peppers, julienned ($.49)
1 small yellow onion, chopped small ($.05)
1 tsp. minced garlic ($.10)

Whisk together lemon juice, cayenne, lemon pepper, salt, molasses, and soy sauce. Marinade chicken in mixture for 2 hours.

Heat oil in a large skillet. Remove chicken from marinade (do not discard marinade) and add chicken, onion, and garlic and fry over medium high heat until chicken is golden. Add pineapple in juice, pepper strips, and heat through.

Serve over rice.

Yields = 4-5 servings
Cost: $4.46
Cost per serving: $1.12

1 comment:

  1. Sweet NothingsOctober 03, 2011

    This sounds dangerously like my favorite Chinese takeout dish....and easy enough to make at home - I'm making this for dinner tomorrow. Thank You!!