Prep 15 mins
Cook 20 mins
This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.
- 1⁄2 cup onion, thinly sliced
- 1⁄3 cup sugar
- 1⁄4 teaspoon garlic powder
- 1 cup ketchup
- 1 (20 ounce) can pineapple chunks, drained, reserving 3/4 cup liquid
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 6 boneless skinless chicken breasts, cut into 3x1-inch strips
- 1⁄4 cup flour
- 2 tablespoons oil
- 1 tablespoon sesame seeds
- hot cooked rice
- Heat oven to 375°.
- In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
- Bring to a boil.
- Reduce heat: cover and simmer 15 minutes. stirring occasionally.
- In plastic bag or shallow bowl, toss chicken strips with flour to coat.
- In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
- Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
- Top with sauce; sprinkle with sesame seeds.
- Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
- Serve over hot cooked rice.
This was a pretty good recipe. I actually cut the recipe to a third because there was only 2 of us. I made minor adjustments, but I don't think it affected the taste. I did not use any onion and I used fresh pineapple (with juice from said pineapple) instead of canned. The chicken was moist but not soggy. Overall there was good flavor, but I was not completely sold on the ketchup flavoring of the sauce - therefor resulting in 4 stars.
Was gonna cut this recipe down some, but after reading the ingredients I decided to go whole hog & make it all, & I'm glad I did, because, even though there are just 2 of us here, the leftovers were very, very satisfying! I did serve it with a side combo of brown rice & peas! Many thanks for another great keeper of a recipe! [Tagged & made in Please Review My Recipe]