Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Had this delicious dish at a potluck over the weekend and the hostess was very kind to share her recipe with me and I wanted to share with ya'll.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.
  2. Pour buttermilk into a shallow bowl. Combine flour, salt and pepper in a separate shallow bowl.
  3. Dip chicken in buttermilk and dredge in flour mixture.
  4. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned; transfer to baking pan.
  5. Drain pineapple, reserving juice. Add enough water to equal 1½ cups liquid.
  6. Combine sugar and cornstarch in a medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger.
  7. Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly. Pour over chicken.
  8. Bake, uncovered, 30 minutes. Add pineapple and green pepper strips. Bake 15 minutes longer, or until chicken is tender and no longer pink in the center.
  9. Serve over rice, if using.

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