Recipe by Two Socks
The sauce for this dish is somewhat like a sweet and sour sauce, but has a brighter flavor and is easier to make. I have made this many times and always gets rave reviews. Rumor has it this dish was once on the menu at a popular restaurant on Waikiki Beach.
Top Review by **Tinkerbell**
Excellent! My family has tried a lot of sweet & sour sauces & they said this is the one they want if I'm not making mine! I myself thought it was a really well balanced sauce and the best I've tasted in a very long time. Probably since I was in Waikiki...23 years ago. ;) I followed the recipe except for a couple slight changes. I used chicken base instead of a cube and I adjusted the cook time to work with the size of my boneless skinless breasts. I used the same baking schedule but only baked mine for 25 minutes, as the full 45 would have dried them out. I thought the method was super easy because the instructions were well written. Thanks for sharing, Two Socks! Made & enjoyed for Spring 2010 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
- 4 boneless skinless chicken breasts
- 1⁄2 cup flour
- 1 (20 ounce) can pineapple chunks in juice
- 3⁄4 cup cider vinegar
- 2 tablespoons soy sauce
- 1 cup sugar
- 1⁄2 teaspoon ginger
- 1 chicken bouillon cube
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- 1 large green pepper
- 3 cups hot cooked rice, for serving
Directions See How It's Made
- Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
- Set aside.
- Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
- Coat chicken with flour, shaking off any excess.
- Place chicken in prepared dish and place in oven while preparing sauce.
- Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
- Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
- Combine cornstarch and water and blend until smooth.
- Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
- Boil for two minutes, whisking vigorously.
- The sauce should thicken and turn clear after boiling for about 1 minute or so.
- Pour sauce over chicken and lower oven temperature to 350°F.
- Bake for 20 minutes.
- Meanwhile, remove stem and seeds from green pepper and remove white veins.
- Slice into rings and set aside.
- Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
- To serve, place about 2/3 cup rice on plate and top with a chicken breast.
- Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
- Serve at once.
- NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
- Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.