Hawaiian Chicken Pita Pockets - A Cooking Lunch for One Recipe on Beyond Bachelor Salad Magazine

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Yum! Plan ahead to make packing this sandwich for lunch a snap. On Sunday evening, cook enough chicken to make several sandwiches, then store the cooked chicken in a Tupperware container until you're ready to make lunch!

Hawaiian Chicken Pita Pocket

By Ursula Furi-Perry

Lunch for One

1 teaspoon olive oil
4 oz. boneless, skinless chicken breast, diced
salt and pepper to taste
1 medium or large pita, cut in half
2 oz. sliced Canadian bacon, julienned
2 oz. chopped pineapple
1-2 tablespoons sweet and sour sauce

Lunch for Three or Four

2 teaspoons olive oil
8 oz. boneless, skinless chicken breast, diced
salt and pepper to taste
2 medium or large pita, cut in half
4 oz. sliced Canadian bacon, julienned
4 oz. chopped pineapple
3-4 tablespoons sweet and sour sauce

Heat olive oil in small skillet. Saute chicken breast with salt and pepper to taste, until golden brown on the outside and no pink is left on the inside.

Mix chicken breast with Canadian bacon, pineapple cubes and sweet and sour sauce, then stuff mixture into pita halves.

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