Garlic Butter Pineapple Chicken

• 2 large boneless, skinless chicken breasts, cut into strips
• 1/2 pineapple, peeled, halved and cut into chunks (you can also use a well drained tin of pineapple chunks)
• 1 TBS butter
• 2 TBS light olive oil, divided
• 1 TBS runny honey
• 4 large cloves of garlic, peeled and crushed
• 2 TBS fresh lemon juice
• 1 TBS dried parsley flakes
• 1 TBS sweet chili sauce
• salt and black pepper to taste

1. Whisk the lemon juice, honey, 1 TBS of olive oil, garlic, salt, pepper, parsley and sweet chili sauce together in a small bowl. Set aside.
2. Heat the remaining TBS of olive oil in a large skillet along with the butter. Once the butter begins to foam add the chicken strips in a single layer. Season lightly. Cook for approximately 1 minute per side turning them over halfway through the cook time.  Add the pineapple chunks and cook for a further 2 to 3 minutes, stirring occasionally.  Add the honey garlic sauce from the bowl and cook for a further 2 minutes, stirring to coat the chicken and the pineapple with the sauce.
3. Serve hot with steamed rice.  Enjoy!

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