Polynesian Chicken Pasta Salad
2 tablespoons butter
2 large chicken breasts or 4 thighs
1 large can crushed pineapple, drained and juice saved
1 small bunch green onions sliced
2 packages top ramen (discard the seasoning packet)
SAUCE
1/4 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/8 cup vegetable oil
1 tablespoon honey
2 heaping tablespoons brown sugar
2 teaspoons minced garlic, jar
1 teaspoon ground ginger

• Melt butter in skillet.
• Drain pineapple.
• In a small bowl whisk together all the sauce ingredients.
• When butter is frothy, add chicken pieces and immediately sear on each side.
• Add remaining pineapple juice to skillet and continue cooking chicken until cooked through.
• Shred or thinly slice chicken and set aside to cool.
• Bring 4 cups water to boil.
• Add top ramen noodles and let sit covered 5 minutes.
• Drain noodles.
• In large bowl toss together the noodles, onions and pineapple.
• Add cooled chicken and sauce.
• Toss & chill.
• Serve over shredded lettuce.