Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Broccoli With Water Chestnuts and Pineapple 2 tbsps. teriyaki or szechwan sauce 1 tsp. minced garlic 1 tsp. dried basil 1/4 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. lemon juice 1 tbsp. pineapple juice 1/2 can pineapple rings, cut into quarters 8 ozs. fresh water chestnuts, drained 3 to 4 cups steamed broccoli fresh ground black pepper Pineapple chunks or tidbits can also be used, usually about 1 cup. Pineapple rings can make for better garnishes, as half of the can will be left over. Or fresh pineapple can be used, canned pineapple makes it easier to get pineapple juice for the sauce. Steam broccoli and keep warm. Combine sauce, garlic, basil, thyme, salt, lemon juice, and pineapple juice in a small bowl and stir well. Heat water chestnuts and pineapple in a large skillet on low heat for 2 to 3 minutes (these should be juicy enough not to require oil in the skillet). Add broccoli and sauce mixture, stirring well to coat entire skillet. Keep on low to medium heat until water chestnuts and pineapple are heated thoroughly. Top with fresh ground black pepper. Serves 4. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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