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Ingredients
- 1 tăblespoon ăvocădo oil
- 4 boneless skinless chicken breăst cutlets (ăbout 1 1/2 pounds)
- Gărlic Pepper
- 4 slices fresh pineăpple (cănned măy ălso be used)
- 1/2 cup pineăpple juice
- 1/2 cup Sweet Băby Răy’s Hăwăiiăn BBQ săuce
- 1 jălăpeño pepper sliced thinly
- 2 green onions, sliced
- Cilăntro for gărnish if desired
Instructions
- Heăt ăvocădo oil in ă lărge skillet (I used ă căst iron skillet) over medium-high heăt.
- Seăson chicken with gărlic pepper.
- Once the ăvocădo oil is hot, ădd the chicken ănd cook until golden brown on both sides ănd cooked through.
- Remove the cooked chicken to ă cleăn plăte ănd set ăside.
- Reduce heăt under the skillet to low ănd ădd 1/2 cup pineăpple juice. Stir to deglăze the skillet ănd loosen the browned chicken bits from the bottom. Stir the Sweet Băby Răy’s Hăwăiiăn BBQ săuce to creăte ă thick săuce.
- ădd sălt ănd pepper to tăste. If your săuce gets too thick, ădd ănother splăsh of pineăpple juice.
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