Pineapple Mandarin Orange Chicken

Note: This is great served on brown or white rice to which a little Flying Olive Mandarin Orange EVOO has been added.  I use about a cup of rice with 1 tsp of Mandarin EVOO and cook as usual.  BHL

Yield: 4 servings


4 boneless, skinless chicken thighs or 2 chicken breasts cut into 2" pieces

½ cup flour

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

3-4 Tbsp of Flying Olive Mandarin Orange or Blood Orange Extra Virgin Olive Oil or equal portions of Mandarin and Flying Olive Baklouti Green Chili Extra Virgin Olive Oil if you like it spicy.

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 (20oz) can of pineapple chunks in juice, drained and juice reserved

(Optional) 1/8 – 1 tsp red chili sauce to your liking (this is very hot!)

½ tsp ground ginger

1 Tbsp brown sugar

1 Tbsp cornstarch

Salt and pepper to taste

2 Tbsps sliced almonds


On medium, heat one or a combination of Flying Olive EVOO's in a large skillet.

Place the flour, garlic powder, onion powder and salt in a zip lock bag.  Toss in the chicken pieces, zip closed, and shake to coat.  Shake off the excess flour and add the chicken to the hot EVOO in the skillet.  Cook until browned.  Cover the skillet and cook about 4-5 minutes until the chicken is completely cooked.  Meanwhile, in a small bowl, mix the Flying Olive Pineapple Balsamic Vinegar, 2/3 cup reserved pineapple juice, chili sauce, ginger, brown sugar, cornstarch, and salt and pepper together.

When the chicken is cooked through, add the pineapple and simmer until the pineapple is warm.  Pour on the Pineapple Balsamic mixture. Stir, deglazing pan, until the sauce thickens.  If necessary, add more reserved pineapple juice.  Place on a platter and sprinkle with almonds.

Submitted by Barb L.