It's very easy to make, not a lot of prep time and the taste... and the smell of it cooking... oh it's heavenly!!
This is what you need: (scroll to the bottom for regular recipe)
|Chicken breasts, flour, olive oil, pineapple rings (or chunks), sugar, apple cider vinegar, soy sauce, chicken bouillon, cornstarch, ginger root, bell pepper.|
Start by adding 1/4 cup of flour in a shallow bowl.
Mix your bread crumbs & flour together and dredge your chicken breasts until they're well coated.
Just like this!
In a 2-cup measuring device, drain the pineapple juice from your rings (or chunks...since that's all I had on hand).
Now add 2 tablespoons of cornstarch and mix well.
Transfer the pineapple/cornstarch mix into a small saucepan and add 3/4 cup of sugar.
Now whisk this all together over medium heat until it comes to a full boil.
4 boneless, skinless chicken breasts
1/4 cup flour
1/4 cup bread crumbs (optional)
2 tablespoons of extra virgin olive oil
1 can of pineapple rings (or chunks) with juice
3/4 cup of sugar
2 tablespoons cornstarch
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon (1 cube) chicken bouillon
1 teaspoon grated ginger root
1 bell pepper, sliced in rings
1. In a shallow bowl combine the flour & bread crumbs. Dredge the chicken breasts until well coated.
2. In a skillet heat the olive oil over medium heat and brown the chicken on both sides. Don't worry about cooking through - you just want a nice golden brown on the outsides.
3. Preheat oven to 375'F.
4. Drain your pineapple juice from the can into a 2-cup measuring cup. Add water to make 1 1/4 cups. Add the cornstarch and mix well.
5. Transfer the cornstarch/pineapple juice into a small saucepan and add sugar, vinegar, soy sauce, chicken bouillon and ginger. Bring to a boil and reduce heat and let simmer for another 4 minutes.
6. Arrange chicken in a baking dish (such as an 8x8 pyrex). Top with pineapple rings and bell pepper slices and pour sauce over top.7. Bake at 375'F for 35-40 minutes or until chicken is cooked through. Serve over rice.