This creamy chicken is wonderfully versatile. Spoon it over a bed of jasmine or basmati rice to soak up the sauce, or serve it on top of buttered egg noodles for a more old-school comfort-food feel. If you prefer something lighter, pair it with steamed green beans, roasted broccoli, or a simple mixed greens salad dressed with a sharp vinaigrette to balance the richness. It also makes a great open-faced sandwich: pile the shredded chicken and a pineapple ring on toasted brioche or a sturdy country loaf, then finish with a sprinkle of fresh herbs. For a more tropical-leaning plate, serve alongside coconut rice and a quick cucumber salad with lime and cilantro.
Ingredients
2 pounds boneless, skinless chicken breasts (or thighs)
1 (8-ounce) block cream cheese, softened and cut into large cubes
1 (20-ounce) can pineapple rings in juice, juice reserved
1 (1-ounce) packet dry ranch seasoning mix
1 (8-ounce) block cream cheese, softened and cut into large cubes
1 (20-ounce) can pineapple rings in juice, juice reserved
1 (1-ounce) packet dry ranch seasoning mix
Directions
see continuation on next page
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