Pineapple Chicken

Make it a Make-Your-Own-Take-Out night with this sweet and savory Pineapple Chicken. Crispy chicken is cooked in a sweet pineapple sauce. Serve over rice for a dinner that is sure to be a hit!

Course Main Dish

Cuisine Asian

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 524kcal

Author Deborah Harroun

Ingredients

2 1/2 lbs boneless skinless chicken breasts
Salt and pepper
1 cup cornstarch
3 eggs lightly beaten
1/4 cup vegetable oil
1/2 cup pineapple juice
1/2 cup pineapple preserves
1/2 cup soy sauce
1/3 cup red wine vinegar
1/2 cup brown sugar
3 cloves garlic minced
1 inch fresh ginger peeled and grated
1 tablespoon chili garlic sauce

Instructions

Cut the chicken into bite-sized pieces. Season with salt and pepper.
Preheat the oven to 325ºF.
Put the cornstarch in a shallow dish. Put the eggs in a separate dish. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. The chicken does not need to be cooked through, you are just browning the outsides to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the pineapple juice, pineapple preserves, soy sauce, red wine vinegar, brown sugar, garlic, ginger and chili garlic sauce. Pour over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over rice.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Calculated nutrition assumes 50% oil absorption.

Nutrition