1¼ C pineapple juice½ C pineapple
¼ C dried cranberries
2 cloves garlic, minced
1/8 tsp crushed pepper flakes
4 boneless, skinless chicken breasts
¼ C strawberry jelly
1 tsp cornstarch
2 green onions, chopped
In a large skillet, combine pineapple juice, pineapple, cranberries, garlic and red pepper flakes; bring to a boil. Add chicken. (I had chicken tenders, rather than breasts.) Reduce heat, cover and simmer 10 minutes. Remove chicken (keep warm).
Bring liquid to a boil and cook 5-7 minutes until reduced to 3/4 cup. Combine jelly and cornstarch; add to skillet. Boil and stir for 1 minute until thickened. Spoon over chicken; garnish with green onions.
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