We've been making this for two years now, and have tweaked a few things to our liking.
Ingredients:
- 4-6 boneless skinless chicken breasts, cut into 1 inch pieces
- 1 Tbsp garlic salt
- vegetable oil for frying
- 2 eggs
- 1 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 20 oz. can pineapple chunks
- 3/4 cup sugar
- 1/2 cup pineapple juice (from straining the pineapple chunks)
- 1/4 cup white vinegar
- 3/4 cup ketchup>
- 1 1/2 tsp salt
- 1 Tbsp low sodium soy sauce
- 1 green pepper, cut into 1 inch pieces
- 1/2 medium yellow onion, diced
- cooked rice (enough for your family)
Directions:
- Preheat oven to 350°F.
- Add enough vegetable oil to frying pan so that it is about 1/2 inch deep, and heat on medium-high.
- Sprinkle chicken with garlic salt.
- In one bowl, beat the two eggs. In another bowl, mix the flour, salt and pepper.
- Coat the chicken first in the egg, then in the flour mixture. Carefully drop piece by piece into the hot oil. Turn after a few minutes, once the chicken turns a golden brown. Drain on a paper towel covered plate.
- While the chicken is cooking, drain and save the juice from the pineapple chunks. You'll only need 1/2 cup so you may have some left over (put in a small container and freeze - it will be great in smoothies!).
- Cut the pineapple chunks in half, and put aside.
- In a small saucepan, heat the sugar, reserved pineapple juice, vinegar, ketchup, salt and soy sauce. Stir until the mixture comes to a boil, then lower the temperature and keep warm until ready to use.
- Once the chicken is done frying, add the pepper and onion to the frying pan and stir for two minutes or until softened.
- Add the chicken, peppers, onions and pineapples to a 9 inch x 13 inch baking dish and pour the sauce on top.
- Bake uncovered for 30 minutes.We enjoy this over jasmine rice, but you could also serve it over any type of rice or noodle.
