Hawiian Pineapple Chicken

I made this on Wednesday. After devouring it, and my family devouring it, I bumped it up on the post list. (Just so you know, that's a big deal because we are well behind, maybe 20 recipes waiting to be posted here at This Mommy Cooks.) It was so delicious! It has a sweet sauce, but not too sweet. It was so perfect over brown rice. I actually pan fried the chicken and made the sauce, and poured 2/3 of the sauce over it, refrigerated it and then baked it an hour and half later, and it was delish! So, you can make ahead of time and pop in the oven since the oven time is around 45 minutes, this would help make it a quicker meal. Thanks Siggy Spice for this great recipe! I will note that my kids said they don't like "cooked pineapple" so I gave them some from the can. Kids can be so silly sometimes!  Definitely make this soon!

Hawaiian Pineapple Chicken

from Siggy Spice

Ingredients:

4-5 chicken breasts cut into large strips

1/2 cup Flour

1 tsp Salt

1 TBSP Lemon Pepper

4 TBSP Olive Oil

For the sauce:

1 can (28 ounce) Pineapple chunks in 100 % juice. (I used a 20oz can and some juice from another can.)

1 1/4 cup Pineapple juice (use the pineapple juice from the can, and add water to measure 1 1/4 cup)

3/4 cup Apple Cider Vinegar

1 tsp low sodium Soy Sauce

1/4 tsp ground Ginger

1 Chicken Bouillon cube

1 cup Sugar

2 TBSP Cornstarch

1 medium Red Bell Pepper, cut into 1 inch pieces, optional

1/2 medium Sweet Yellow Onion, cut into 1 inch pieces, optional

Green Onion, optional garnish

Directions:

Preheat oven to 375 degrees and prepare a 9"x13" baking dish with non-stick spray.

Heat large skillet over medium-high heat and add oil. While skillet and oil are heating, mix together flour, salt, and lemon pepper. Once oil is hot, dredge chicken in flour mixture and quick fry the chicken until golden brown on both sides. Place chicken into the prepared baking dish.

Meanwhile, begin the sauce by bringing pineapple juice, vinegar, soy sauce, ginger, bouillon cube, sugar, and cornstarch to a boil in a saucepan over medium heat for 2-3 minutes, stirring occasionally.

Once all the chicken is in the baking dish, pour 2/3 of the sauce over top and bake for 30 minutes, turning the chicken over after 15 minutes.

While chicken is baking, quick stir-fry red pepper and onion together in a small amount of oil in a small skillet over high heat.

Once chicken has cooked for 30 minutes, take out of oven,turn chicken over again and add pineapple chunks, onion, and red pepper over top of the chicken evenly, then pour remaining sauce over that. Return to oven for an additional 15 minutes.

Serve over rice and garnish with green onion.

This recipe is linked to Potluck Sunday, It's a Keeper Thursday, Tidy Mom
Fat Camp Friday