Easy Orange Chicken Recipe

Ingredients

1 cup fresh pineapple

1 cup fresh orange juice

1 cup orange juice

3 tablespoons orange zest

2 tablespoons lemon juice

1 teaspoon lemon zest

1/3 cup white sugar

1/2 cup distilled white vinegar

1/2 cup orange juice

1 clove garlic, minced

Directions

Pour pineapple into pie pan and whisk in orange juice, orange zest, lemon juice and lemon zest. Cook over medium heat until liquid is reduced to about 1/2 cup.

Stir pineapple juice into pineapple mixture in small bowl until completely dissolved. Stir in sugar, vinegar and orange juice. Mix until well blended. Spread onto bottom of pie plate. Sprinkle remaining orange mixture over pineapple. Place lemon pie filling in bottom of pie. Cover and refrigerate at least 2 hours (in the refrigerator, adding pineapple mixture may need to be held from time to time). Garnish with remaining orange zest, lemon zest and garlic.

Comments

gushunnungu writes:

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When my husband goes pheasant hunting, I always cook the birds in the crock pot this way. It keeps the meat moist and tender. After its done cooking, I take the bacon and skin of the bird and fry them until crisp in about 1tablespoon of butter. While that's cooking, my husband will strain the broth and then get all the meat off the bones... Pheasant can be a pretty bony bird. This is also important because you want to make sure you remove any bebes that could be stuck in the bird from when you shot it. After all the meat is removed and set aside, we save the bones to make stock. Once the bacon and skins are nice and crisp, I remove them from the pan and add flour to the fat to make a rue

Easy Orange Chicken Recipe

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