I love pineapple. I mean, I love, love, LOVE pineapple! However, I am allergic to it. You may remember the story of my adventures in Hawaii and how I found a type of pineapple I am not allergic to. If not, you can read about it HERE.
Anyway, since finding a pineapple I can enjoy without my tongue swelling up, I have been enjoying it all over the place....breakfast, lunch, dinner, dessert, snack, brushing my teeth....just making sure you are paying attention. So, when I saw this recipe, it went into my "try immediately" pile.
We all loved this recipe....kiddos especially. Loved it so much there weren't any left-overs to fight over. Of course, what is not to love about chicken swimming in a sweet pineapple sauce?!
Hawaiian Pineapple Chicken
recipe slightly adapted from Jamie Cooks It Up!
- 4-5 chicken breasts cut into large strips
- 1/2 cup Flour
- 1 tsp Salt
- 1 TBSP Lemon Pepper
- 4 TBSP Coconut Oil (you could use olive oil as well)
- 1 can (28 ounce can) Pineapple chunks in 100 % juice. I use the Dole Tropical Gold
- 1 1/4 cup Pineapple juice (use the pineapple juice from the can, and add water to hit the 1 1/4 cup point)
- 3/4 cup Apple Cider Vinegar
- 1 tsp low sodium Soy Sauce
- 1/4 tsp ground Ginger
- 1 Chicken Bouillon cube
- 1 cup Sugar
- 2 TBSP Cornstarch
- 1 medium Red Bell Pepper, cut into 1 inch pieces (optional, not pictured)
- 1/2 medium Sweet Yellow Onion, cut into 1 inch pieces (optional, not pictured)
- Green Onion as a tasty garnish
Preheat large skillet over medium-high heat and add oil. While skillet and oil are heating, mix together flour, salt, and lemon pepper. Once oil is hot, dredge chicken in flour mixture and quick fry the chicken until golden brown on both sides. Place chicken into the prepared baking dish.
Meanwhile, begin the sauce by bringing pineapple juice, vinegar, soy sauce, ginger, bouillon cube, sugar, and cornstarch to a boil in a saucepan over medium heat for 2-3 minutes, stirring occasionally.
Once all the chicken is in the baking dish, pour 2/3 of the sauce over top and bake for 30 minutes, flipping chicken after 15 minutes of cooking time.
While chicken is baking, quick stir-fry red pepper and onion together in a small bit of oil in a small skillet over high heat.
Once chicken has cooked for 30 minutes, take out of oven, flip chicken again and distribute pineapple chunks, onion, and red pepper over top of the chicken and pour remaining sauce over that. Return to oven for an additional 15 minutes.
Serve over rice with a tasty garnish of green onion.
This recipe was a tad subjective to get an accurate nutritional count on it. Sorry :( I don't want to give wrong information. I estimated the calorie count to be 475 for 6 ounces of chicken, 1/4 cup sauce with some pineapple chunks, 1/2 cup brown rice, and various oil and breading.
This recipe has been linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
This Chick Cooks
Eat at Home