Recipe by cajun chef in Louisiana
This Hawaiian dish is "de-lish"
Top Review by CulinaryExplorer
This is DELICIOUS! Very simple to put together and the sauce is amazing. The cider vinegar really gives it a great complexity and the entire thing smells wonderful while cooking. We cooked ours for only around 45 minutes total rather than the 60 and it was done perfectly and the meat was super tender. We used boneless skinless breasts for this since that is the type we normally use. We also only used enough oil in the skillet to brown the chicken rather than the 1/3 cup it called for. Definately a keeper!
- 6 chicken pieces, your choice
- 1⁄2 cup flour
- 1⁄3 cup salad oil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper (I add more)
- 1 (20 ounce) cansliced pineapple
- 1 cup sugar
- 2 tablespoons cornstarch
- 1⁄2 cup cider vinegar
- 1 tablespoon soy sauce
- 1⁄4 teaspoon ginger
- 1 chicken bouillon cube
- 1 large green pepper, cut crosswise in 1/4 inch circles
Directions See How It's Made
- Wash chicken, pat dry with paper towels. Coat chicken with flour.
- Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
- Preheat oven to 350°F.
- Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.
- Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.