This recipe is a variation of a kabob I cook on the grill that I am kinda famous for. Okay, so maybe "famous" is overstating it, but everyone in my family loves them, and they are a big hit at parties. I promise to do a post on them the next time I make them. For now, I'll give you the "indoor" version.
Doesn't this look good?
While this is simmering away, I cut up my chicken into small pieces. I only buy boneless, skinless breasts, and I usually have about 10 or 12 packs in my freezer at the beginning of every month. This recipe is great, because I only use three breasts to feed my family of five. Anyway, while I am cutting up the chicken I am pre-heating my skillet. I am not sure if I have mentioned this before, but my mom gave me a big, thick Rachael Ray type skillet, and I love, love, love cooking in it. In fact, I use it almost every day. It's also what my food is in for most of my pictures on here.
Okay, I'm getting off track. Once the skillet is hot, I open a can of pineapple chunks and throw them in there with a little olive oil. Once they are a little brown I move them to the sides of the skillet and add the chicken pieces to the middle of the pan. I let them cook until they are white throughout, then I add the barbecue sauce. I mix all of it together, and it looks like the above picture.
I usually serve baked beans with this, and I make sure and add some of the barbecue sauce to them, too.