Ingredients

• 6 SLICES CAROLINA PRIDE BACON
• 1 TABLESPOON BUTTER
• 1 TABLESPOON OLIVE OIL
• 1 LB. CHANDLER’S MAKE YOUR OWN PULLED CHICKEN
• 1 ONION, DICED   ½ CUP SCALLIONS, SLICED ON A BIAS
• 2 CLOVES GARLIC, MINCED
• 8 OZ. PINEAPPLE TIDBITS, UNDRAINED
• 4 OZ. CANNED WATER CHESTNUTS, DRAINED
• 3 TABLESPOONS SOY SAUCE
• 1 CUP CHICKEN BROTH
• 2 TABLESPOONS HONEY
• 2 TABLESPOONS CORNSTARCH
• 2 TABLESPOONS SHERRY,COOKED RICE

Procedure

1. Slice the bacon and render the fat out in a large skillet. 
2. Drain. 
3. Add the butter, olive oil, onion and garlic and sweat until tender. 
4. Add the pineapple, water chestnuts, soy sauce and broth and simmer. 
5. Combine honey, sherry and cornstarch in a small bowl and mix well. 
6. Thicken the sauce with the cornstarch mixture and simmer. 
7. Fold in the chicken and bring back to a simmer. 
8. Serve over rice and garnish with scallions.