Prep 10 mins
Cook 2 hrs
This is awesome. My friend brought this to me after both of my children were born. I absolutely love this dish. I have also made this using pork chops. This cooks slow. The chicken just falls apart. I have also made this on the stovetop. Serve over rice.
- Coat chicken with cornstarch.
- Brown in large skillet.
- Combine brown sugar, pineapple juice, vinegar and soy sauce.
- Remove chicken from skillet and place in oven proof dish.
- Place chicken in dish and pour sauce over the chicken.
- Bake at 300° for 1 hour.
- Add pineapple and green peppers.
- Bake for an additional 30 minutes to 1 hour.
The recommended cooking time of up to two hours is much, much too long. I baked it for 30 minutes at 310 degrees, and it was adequately done throughout. I then added the pineapple and just baked for an additional 5 minutes to heat through. I didn't use cornstarch to coat the chicken but used flour, cornmeal, salt, and pepper instead. I also added 1/2 tablespoon of cornstarch to the sauce to thicken it a bit during baking.
I made this recipe twice now with great results. I make the sauce with chicken wings though. First I parboil the wings for 8min in salty water take them out the water and dry them. Then bake in a oven 450 degrees for 30 min on one side and take them out of the oven dip them in this sauce and bake for another ten minutes! Sweet, sticky, crisp, perfect! I encourage EVERYONE to try this sauce my family LOVES it and thats no easy task!
My family loved this recipe. I did make some changes, as follows. I cut partially frozen chicken breasts horizontally into thirds, for thin pieces. To the sauce, I added 1 clove garlic, minced and 1/2 teaspoon coarse ground black pepper. At step #7, I added sliced fresh mushrooms to the pineapple and green pepper. Served it over brown rice. Absolutely delicious. I know I will prepare this many times.