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Recipe by Eileen Goltz


2 boneless and skinless chicken breast halves - cut into 1/2 inch pieces (or 6 thighs)
2 tablespoons olive oil
2 tablespoons soy sauce
1/4-teaspoon garlic powder
1-cup pineapple juice
3 tablespoons bourbon/
1/8 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons corn starch


In a skillet, sauté the chicken pieces in the olive oil. Cook just until there is no pink in the center. In a bowl, combine the soy sauce, garlic powder, pineapple juice, pepper, corn starch and sugar. Whisk to combine and then pour the mixture over the chicken. Cook at a simmer, stirring occasionally for 10 to 15 minutes, or until sauce thickens. Serves 2. Serve over rice or in a bun.


Recipe: Kosher, poultry

Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website:

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