Sweet and Sour Chicken

One of the things I've been craving the most since going GF is Chinese food. We have the best neighborhood Chinese restaurant ever. The Cleveland Wok. I miss it sooo much. I've learned that La Choy brand sauces are all GF, so I've used some of those. Here is my Sweet and Sour Chicken:

 

Ingredients:

1 pound boneless, skinless chicken breasts

1 jar of La Choy Sweet and Sour Sauce

1 can of diced pineapple

2 green peppers, chopped in large pieces

1/2 large white onion, chopped in large pieces

cooked white rice

Directions:
Fry the chicken in a little oil until almost cooked through. Add the veggies, pineapple and the sauce. Heat through and cook until veggies are desired consistency (I like them still crunchy).

Serve on top of white rice.

Glazed pork tenderloin with pineapple slaw

I love pork tenderloin and am always looking for new ways to prepare it, this recipe had GREAT flavor - but the cooking time was grossly miscalculated. Unless Real Simple intend the pork to be rare, which I would highly doubt, as that is gross. The pineapple slaw was a great flavor compliment to the meat, the recipe calls for jicama, which I couldn't find at Super Target before making this meal, so I left it out. The pineapple and crunchy peppers with lime and cilantro really taste so fresh and light, it's a great summer meal. I served this with fried polenta, which was a good side for this meal.

Ingredients:
1 Tbsp. EVOO
Pork tenderloin (about 1 1/2 pounds)
S/P
3 Tbsp. ketchup
1 Tbsp. honey
1/4 tsp. chipotle seasoning
1 small jicama, peeled and cut into thin strips or chunks
1/2 small pineapple, peeled and cored and cut into small chunks or strips
1 red bell pepper, cut into strips or chunks
1 cup fresh cilantro
2 Tbsp. fresh lime juice

Directions:
Heat oven to 400 degrees. Heat 1 Tbsp. of EVOO in a large oven-proof skillet over medium-high heat. Season the pork with salt and pepper and cook in the oil, turning occasionally, until browned.

In a small bowl, combine the ketchup, honey and chipotle seasoning. Brush the pork with half of it, transfer the skillet to the oven, and roast, turning once until the pork is cooked through. (Here the recipe indicates it should take 10 to 12 minutes - mine took closer to 30 minutes to reach 165 degrees). Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro and lime juice. Serve with the pork.

Teriyaki Pork Chops with Pineapple and Peppers

I originally got this recipe from Rachael Ray, but I've modified it a little. I love pineapple and this recipe really has a great, unique flavor. 

Ingredients:
1 cup of gluten-free chicken broth
EVOO
4 boneless pork chops
S/P
1 large can of pineapple rings, quartered
1 red pepper, cut into chunks
1 orange pepper, cut into chunks
1/2 cup teriyaki sauce or Bragg's Liquid Aminos
juice of 2 limes
few dashes of tabasco or spicy sauce
3 Tbsp. honey

Directions:
Heat some EVOO in a large saute pan, season the pork chops with S/P and add to the skillet. Cook until done. Transfer to a plate. Add a little more EVOO to the skillet, add the pineapple and bell peppers and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes.

Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium high heat and add 1 cup chicken stock, teriyaki sauce, lime juice, tabasco, and honey. Cook until reduced by about half. Add the pork and peppers and pineapple back to the pan to reheat through. Simmer for 5 minutes.

I served it with couscous with scallions (for GF I'd recommend quinoa or rice)