Type what you have

Ingredients

• ✓ pineapple juice
• ham
• pineapple
• brown sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, on a roasting pan.
2. 2 Cut skin off pineapple; remove any remaining brown eyes. Slice pineapple into ½-inch-thick rings; remove cores with a round cutter. Attach pineapple rings to ham with toothpicks.
3. 3 Bake ham in the preheated oven for 30 minutes.
4. 4 Whisk pineapple juice and brown sugar together in a microwave-safe bowl on MEDIUM, or small saucepan over medium heat until boiling and slightly thickened, about 5 minutes; glaze will be sticky and hot.
5. 5 Pour 1/2 of the glaze evenly over ham and pineapple rings; bake 30 minutes more. Pour remaining glaze over ham.
6. 6 Continue baking until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
7. 7 Let ham rest for 15 to 20 minutes before slicing.

By Lex

Ingredients

• ✓ pineapple juice
• brown sugar
• soy sauce
• chicken breast
• skewer

Instructions

1. 1 In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. 2 Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. 3 Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. 4 Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

By Hillary Roberts

Ingredients

• ✓ pineapple juice
• brown sugar
• mustard
• all-purpose flour

Instructions

1. 1 Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

By Jeannine McCoy

Ingredients

• ✓ pineapple juice
• ham
• pineapple ring
• brown sugar
• pineapple

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
3. 3 Bake ham in the preheated oven for 30 minutes.
4. 4 Meanwhile, mix pineapple juice and 1 1/2 cup brown sugar together in a saucepan; bring to a boil. Cook until glaze is slightly thickened, about 5 minutes. Remove from the heat but keep warm.
5. 5 After 30 minutes, pour some glaze over ham; bake for 30 more minutes. Sprinkle remaining 1/2 cup brown sugar over ham, then pour more glaze over top. Bake until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C), about 30 more minutes.
6. 6 Remove from the oven and pour any remaining glaze over top.

By Jeanetta Carlton

Ingredients

• ✓ pineapple juice
• ham
• clove
• brown sugar
• sangria wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
3. 3 Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
4. 4 After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
5. 5 Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

By Mary Glenn

Ingredients

• ✓ pineapple juice
• brown sugar
• yellow mustard
• ham steak
• pineapple ring

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003

Ingredients

• ✓ pineapple juice
• yam
• orange juice
• butter
• brown sugar
• macadamia nut

Instructions

1. 1 Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
4. 4 Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

By KCFOXY

Ingredients

• ✓ pineapple juice
• brown sugar
• mustard
• ham
• pineapple ring
• maraschino cherry
• clove

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
3. 3 Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
4. 4 Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
5. 5 Turn on oven's broiler.
6. 6 Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

By Risa Buckingham

Ingredients

• ✓ pineapple juice
• ham
• clove
• brown sugar
• honey
• orange

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a roasting pan and dot with cloves.
3. 3 In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes.
4. 4 Pour the glaze over the ham.
5. 5 Bake the ham uncovered for 1 hour in the preheated oven.

By MIKAZUKI

Ingredients

• ✓ pineapple juice
• brown sugar
• yellow mustard
• ham
• pineapple ring
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score ham by making 1/2-inch-deep diagonal cuts in a diamond pattern.
3. 3 Mix brown sugar with enough mustard to make a smooth, pourable sauce.
4. 4 Place ham into a roasting pan. Drizzle honey, reserved pineapple juice, and brown sugar mixture over top.
5. 5 Arrange pineapple rings decoratively on ham and secure with wooden toothpicks.
6. 6 Bake in the preheated oven, basting every 15 minutes with pan juices, until the diamond pattern on ham splits open, about 1 to 1 ½ hours.
7. 7 Serve and enjoy!

By Alison Skaff Straub

Ingredients

• ✓ pineapple juice
• soy sauce
• brown sugar
• garlic
• ginger
• chicken thigh
• butter
• green onion

Instructions

1. 1 Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved; pour into a resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Reduce one burner's heat to low; place an oven-safe dish over burner. Add butter and green onions to the dish; slowly melt butter.
4. 4 Remove chicken from marinade, shake off excess, and grill, in batches, directly over medium burners, flipping once, until juices run clear, about 10 minutes per batch. Place cooked chicken in butter-onion mixture, flipping once or twice until well-coated. Repeat with remaining chicken thighs and butter-onion mixture. Discard remaining marinade.

By Laura Dietz Mulholland

Ingredients

• ✓ pineapple juice
• ham
• garlic
• clove
• brown sugar
• mustard powder
• ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pat ham dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
3. 3 Cut 20 slits all over ham with the point of a knife; stuff 1 garlic clove into each slit. Press whole cloves all over ham. Cover ham with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour and 20 minutes.
5. 5 Meanwhile, combine pineapple juice, brown sugar, dry mustard, and ginger in a bowl. Remove foil from ham; pour pineapple juice glaze over ham.
6. 6 Continue baking, uncovered, until glaze thickens, about 45 minutes more, basting ham every 15 minutes. Rest ham for 5 to 10 minutes; remove garlic and whole cloves before slicing.

By Allison Fletcher Acosta

Ingredients

• ✓ pineapple juice
• chicken breast
• soy sauce
• garlic powder
• bourbon whiskey
• black pepper
• brown sugar

Instructions

1. 1 Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
2. 2 In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

By JLLYBEAN24

Ingredients

• ✓ pineapple juice
• cooking spray
• brown sugar
• soy sauce
• wasabi
• salmon fillet
• seafood seasoning
• paprika

Instructions

1. 1 Line a baking pan small enough to fit into your air fryer with aluminum foil and spray with cooking spray.
2. 2 Combine pineapple juice, brown sugar, soy sauce, and wasabi in a glass or ceramic bowl large enough to fit the salmon fillet. Add salmon and lightly cover with plastic wrap. Marinate for 20 minutes.
3. 3 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
4. 4 Transfer salmon to the prepared baking pan and spoon sauce mixture over fish. Sprinkle with seafood seasoning and paprika.
5. 5 Cook in the preheated air fryer, uncovered, until fish flakes easily with a fork, basting frequently with pan juices, 20 to 25 minutes.

By hhwscott

Ingredients

• ✓ pineapple juice
• ham
• brown sugar
• honey
• orange
• dijon mustard
• clove
• lemon juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on a rack set in a roasting pan.
2. 2 Bake uncovered in the preheated oven for 2 hours.
3. 3 Combine sugar, pineapple juice, and honey in a medium saucepan. Zest orange into the saucepan, then squeeze in juice. Add mustard and cloves; whisk over medium-high heat until boiling. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
4. 4 Adjust seasonings with lemon juice for tang, or more honey for sweetness. Set aside.
5. 5 Remove ham from the oven after 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

By Sue S

Ingredients

• ✓ pineapple juice
• all-purpose flour
• chicken thigh
• pineapple
• soy sauce
• brown sugar
• ketchup
• garlic

Instructions

1. 1 Put flour into a shallow bowl. Dredge chicken thighs in flour to coat; tapping thighs to remove excess flour.
2. 2 Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
3. 3 Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over chicken and pineapple in the slow cooker.
4. 4 Cook on Low for 4 hours.

By UndercoverWalrus

Ingredients

• ✓ pineapple juice
• chicken breast
• teriyaki sauce
• pineapple ring
• butter
• brown sugar
• soy sauce
• worcestershire sauce

Instructions

1. 1 Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
2. 2 Preheat a grill for high heat.
3. 3 Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
4. 4 In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

By Barbara Childers

Ingredients

• ✓ pineapple juice
• olive oil
• pork loin chop
• teriyaki sauce
• rosemary
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
3. 3 Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
4. 4 Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve and enjoy!

By minka

Ingredients

• ✓ pineapple juice
• chicken breast
• onion
• pineapple tidbit
• bulgogi marinade
• gochujang
• carrot
• broccoli stalk
• cilantro

Instructions

1. 1 Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
2. 2 Cook on High for 3 hours.
3. 3 Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
4. 4 Stir in cilantro and cook 15 minutes more. Serve.

By Marquis Mark

Ingredients

• ✓ pineapple juice
• soy sauce
• vegetable oil
• brown sugar
• ginger
• garlic salt
• mustard powder
• black pepper
• chicken breast

Instructions

1. 1 Combine soy sauce, pineapple juice, oil, brown sugar, ginger, garlic salt, mustard powder, and black pepper in a medium saucepan; bring to a boil, stirring to dissolve sugar, about 5 minutes. Set aside to cool, about 30 minutes.
2. 2 Place chicken in a large resealable bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and toss until chicken coated with marinade. Marinate in the refrigerator for at least 2 hours.
3. 3 Preheat a grill for medium-low heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until the juices run clear, turning occasionally to prevent burning, 20 to 25 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Joyful_Mamma

Ingredients

• ✓ pineapple juice
• milk
• egg
• butter
• coconut extract
• bread flour
• potato flake
• white sugar
• salt
• ground ginger
• yeast

Instructions

1. 1 Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
2. 2 Form dough into rolls; place on a baking sheet and let rise for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By BrandyLogan

Ingredients

• ✓ pineapple juice
• butter
• ham
• green onion
• pineapple
• cider vinegar
• brown sugar
• mustard
• cornstarch

Instructions

1. 1 Melt butter in a large skillet over medium heat. Sauté ham, onions, and pineapple chunks in hot butter for about 5 minutes.
2. 2 Combine pineapple juice, vinegar, brown sugar, mustard, and cornstarch in a separate medium bowl; mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

By Melissa

Ingredients

• ✓ pineapple juice
• chicken
• soy sauce
• brown sugar
• ketchup
• sherry
• ginger
• garlic
• green onion
• mustard

Instructions

1. 1 Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
2. 2 Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
3. 3 Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
4. 4 Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

By Mama Smith

Ingredients

• ✓ pineapple juice
• water
• active dry yeast
• white sugar
• egg
• butter
• water
• vanilla extract
• ginger
• all-purpose flour

Instructions

1. 1 Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
2. 2 Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
3. 3 Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
4. 4 Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.

By Saundra

Ingredients

• ✓ pineapple juice
• yam
• water
• brown sugar
• butter
• vanilla extract
• cinnamon
• nutmeg
• cornstarch
• water

Instructions

1. 1 Line a slow cooker with a slow cooker liner or grease with cooking spray.
2. 2 Place yams in the bottom of the slow cooker. Top with water, brown sugar, pineapple juice, butter, vanilla, cinnamon, and nutmeg. Stir to evenly distribute sauce.
3. 3 Cook on Low for 2 hours. Stir.
4. 4 Stir cornstarch and water together in a small bowl to make a slurry. Add to slow cooker and stir to incorporate.
5. 5 Cook until yams are fork-tender and sauce has thickened, about 1 hour more.

By Yoly

Ingredients

• ✓ pineapple juice
• pineapple ring
• soy sauce
• honey
• ketchup
• lime juice
• ginger
• garlic
• sesame oil
• chicken breast

Instructions

1. 1 Combine pineapple rings, soy sauce, honey, ketchup, lime juice, pineapple juice, ginger, garlic, and sesame oil in a bowl; pour into a large resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 4 to 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve pineapple rings; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in centers and juices run clear, flipping as needed, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Grill pineapple rings during the last 5 minutes.

By Samsul786

Ingredients

• ✓ pineapple juice
• ✓ pineapple juice
• soy sauce
• hot honey
• hot honey
• garlic
• brown sugar
• salt
• ginger
• cornstarch
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
2. 2 Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. 4 Place chicken skewers on the prepared baking sheet.
5. 5 Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

By Yoly

Ingredients

• ✓ pineapple juice
• brown sugar
• mustard powder
• ketchup
• red wine vinegar
• lemon juice
• soy sauce
• clove
• ginger
• garlic
• cayenne pepper
• pork rib
• barbecue sauce

Instructions

1. 1 Mix together pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce in a large baking dish. Season with cloves, ginger, garlic, and cayenne pepper; mix until marinade is well combined.
2. 2 Cut ribs into serving-size pieces; place into marinade to coat. Cover and refrigerate for 8 hours to overnight, turning ribs occasionally.
3. 3 Preheat the oven to 275 degrees F (80 degrees C).
4. 4 Cook ribs in marinade in the preheated oven until tender, about 1 hour 30 minutes; turn ribs occasionally to ensure even cooking.
5. 5 Preheat the grill for medium heat and lightly oil the grate.
6. 6 Cook ribs on the preheated grill, basting with barbecue sauce and turning frequently, until nicely glazed, 15 to 20 minutes.

By MIKE

Ingredients

• ✓ pineapple juice
• vegetable oil
• polish sausage
• onion
• green bell pepper
• pineapple
• cornstarch
• brown sugar
• cider vinegar
• soy sauce
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
2. 2 Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.

By elttlbit78

Ingredients

• ✓ pineapple juice
• chicken thigh
• salt
• black pepper
• bourbon whiskey
• soy sauce
• garlic
• brown sugar
• black pepper
• butter
• mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Season chicken thighs with salt and pepper.
3. 3 Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
5. 5 Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
6. 6 While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
7. 7 Pour the mushrooms and sauce over the chicken strips and toss to coat.

By AgileMJOLNIR