Monday, December 5, 2016
Hawaiian Pineapple Chicken
5 chicken breasts
1/2 cup flour
1 tablespoon lemon pepper
3 tablespoons oil (avocado, canola, etc.)
1 can pineapple chunks or tidbits
1 1/4 cup pineapple juice (the juice from the can plus enough water to equal 1 1/4 cups)
3/4 cup apple cider vinegar
1/2 tablespoon soy sauce
1/4 teaspoon ground ginger
1 teaspoon chicken bouillon
1 cup sugar
2 tablespoons cornstarch
sliced green onions, optional for topping
In a dish mix together the flour and lemon pepper. Cut the chicken breasts into strips. Dredge the chicken strips in the flour mixture and place on a plate.
In a hot skillet heat 3 tablespoons of oil. In batched brown the chicken in the oil on both sides. Place browned chicken strips in a non-stick sprayed 9x13 baking dish.
In a saucepan combine pineapple juice (set the pineapple chunks from can aside for now), apple cider vinegar, soy sauce, ginger, bouillon, sugar, and cornstarch. Whisk until combined. Heat and bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat and pour 2/3 of the sauce over the browned chicken in the baking dish.
Bake uncovered at 375 degrees for 30 minutes. Take the chicken out of the oven and spread pineapple chunks evenly over the chicken. Pour the rest of the sauce over all and return to the oven. Bake for an additional 10 minutes. Garnish with sliced green onions if desired before serving over rice.