1/4 cup ketchup
1/2 cup ketchup
1/8 cup vegetable oil
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3 chicken strips
In a medium bowl, mix ketchup, oil, Worcestershire sauce, salt, paprika and garlic powder. Pour mixture into a large resealable plastic bag. Place chicken strips in bag. Seal and crush pineapple with a rolling pin.
Slice chicken strips in 1/2 inch slices to make strips. Place chicken strips in resealable plastic bag with pineapple and ketchup mixture. Seal bag and shake to coat.
Bring a large pot of water to a boil. Spray a large saucepan with nonstick cooking spray. Place chicken strips in the boiling water and cook on one side, flipping, until no longer pink. Drain and cool.
Remove chicken strips from marinaded marinade and chill in refrigerator.
Melt butter in a medium saucepan. Stir in soy sauce, crushed pineapple, drained off fat, citrus juice, salt, paprika, garlic powder and chicken strips. Stir together and cook over low heat, stirring constantly, for about 30 minutes. Remove chicken strips and sprinkle with ketchup mixture.
⭐ ⭐ ⭐ ⭐ ⭐