We’ve had three big snowstorms in as many weeks here — and yesterday there was over two feet to dig out. I haven’t seen snow like this in years. It reminds me of a massive storm when I was in elementary school that knocked out power for days and closed schools for a week or so. There’s just so much snow — we’re out of places to shovel it to.
Yesterday morning, before I had my morning coffee or ate a stitch of breakfast, I went outside in the heavy snow to shovel for my dogs. My back door — the one the dogs use — wouldn’t open with the heavy snow outside and even if it did, they couldn’t walk in snow over their head. So I had to trek in waist-high snow (we still have lots of snow from the last two storms) to the back to shovel the stairs, porch and a little area for the dogs to walk in.
Walking through (in?) snow that deep was amazing. As adults, we don’t often get that feeling of snow creeping up so high that walking becomes a herculean effort. And in some ways, it was overwhelming too — especially when I paused to consider that I couldn’t even see our road for much of the day.
There’s some ironic contrast here that I intended to write about Pineapple Chicken yesterday – a bright, sunny, vibrant dish – on a day that was darkened by lingering clouds and mounds of snow so high that I can barely see over them. Of course, after shoveling the roughly 29-inches of freshly fallen snow, I was too tired to do anything. Thank goodness for good neighbors and a Good Samaritan who all pitched in to get my driveway — and my neighbor’s — cleared. I really don’t know what would have happened if I had to actually shovel our entire long, wide driveway by myself.
Switching gears, let’s talk chicken. Pineapple Chicken. I had some chicken in the fridge begging to be used the other day. I’d taken it out by mistake and needed to use it or face wasting it. And I really didn’t want to waste it. So, while picking up a few things at the grocery store, the idea for this recipe started to form — chicken, pineapple, a little teriyaki… all served over fluffy rice. I love sweet flavors mingling with savory, and especially fruits like pineapple paired with chicken.
In fact, when I served this, the kids were a little skeptical at first but upon trying it, Will said, ” Wow, Mommy! This is good!” and polished off his plate. Paige too.
I served this with some defrosted (precooked) edamame that I had in the freezer, but broccoli would be a good side dish too.
Do you like sweet/savory dishes?
- olive oil spray
- 1¼ lb chicken tenders (uncooked, found near the chicken breasts)
- salt and pepper, to taste
- 1 20 can crushed pineapple
- ⅓ cup low-sodium teriyaki sauce
- 1 tsp cornstarch
- Heat a deep skillet with a lid over medium heat (uncovered) for 5 minutes. Spray with olive oil.
- Add the chicken and lightly season with salt and pepper. Cook for 2-3 minutes per side until it's just browned (not cooked through).
- Add the crushed pineapple (with the juices in the can) and the teriyaki sauce, taking care to evenly distribute it over the chicken. Cover and reduce heat to medium-low. Cook for 15 minutes.
- Remove the chicken from the pan and whisk in the cornstarch. Allow to cook for 2-3 minutes until the sauce thickens slightly.
- Serve the chicken over rice, spooning ¼ of the pineapple and sauce over each portion.