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Original recipe makes 4 servings

3 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes

3 tablespoons vegetable oil, divided

3 celery ribs, sliced

2 green bell peppers, diced

1 onion, chopped

1/2 cup ketchup

1/2 cup lemon juice

1/2 cup crushed pineapple with syrup

1/3 cup packed brown sugar


Combine flour, garlic powder, salt, and black pepper in a shallow dish.

Roll and coat chicken cubes in flour mixture.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.

Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.

Heat 1 tablespoon vegetable oil in the same skillet over medium heat.

Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
Return chicken to the skillet.

Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.

Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

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