Yield: 10 servings
Measure | Ingredient |
---|---|
2 pounds | Skinless, boneless chicken breasts cut into 1\" cubes |
½ teaspoon | Freshly ground pepper |
2 tablespoons | Vegetable oil |
12 ounces | Seedless raspberry preserves (see note) |
1 cup | Chili sauce |
20 ounces | Pineapple chunks, drained |
1. Season chicken w/ pepper. In a large frying pan or chafing dish, heat oil over medium high heat. Add chicken & saute, tossing until lightly browned, about 5 minutes.
2. Add raspberry preserves & chili sauce, reduce heat to medium & cook for 10 minutes. Add pineapple & cook for 1½ minutes to heat through. Serve w/ toothpicks & cocktail napkins.
NOTE: If you can't find seedless preserves, heat ordinary raspberry jam over low heat, stirring until melted & smooth. Strain through a sieve to remove seeds.