Skinless, boneless chicken breasts cut into 1" cubes
1/2 Teelöffel
pepper ground
2 Esslöffel
vegetable oil
12 x ca. 30 g
Seedless raspberry preserves (see note)
1 Tasse
chilli sauce
20 x ca. 30 g
Pineapple chunks, drained
die Zubereitung:
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 1 1/2 minutes to heat through. Serve w/ toothpicks & cocktail napkins.
low heat, stirring until melted & smooth. Strain through a sieve to remove seeds.
