Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1 teaspoon canola oilSAUCE:1 can (20 ounces) unsweetened pineapple tidbits3 tablespoons hoisin sauce2 tablespoons reduced-sodium soy sauce1 tablespoon honey2 teaspoons rice vinegar1 garlic clove, minced1/2 teaspoon hot pepper sauce1/4 cup dried cranberries
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. Remove and keep warm.
Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use). In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice.
Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.
