2 tbsp 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 oz fresh water chestnuts, drained
3-4 cups steamed broccoli
Fresh ground black pepper
*If serving with a Chicken dish, use the same marinade/sauce as is used on the chicken.
**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.
