Wednesday, September 4, 2013

Pineapple Chicken

For this recipe I took a basic recipe for Sweet and Sour and instead of leaving some of it sour, I figured out a way for it to be all sweet. Our family really enjoys this pineapple chicken. I really love the breading with the Panko crumbs, because you get a really crisp piece of chicken with really no extra work. I usually cut this recipe in half for our family of four and usually still have enough for leftovers for a couple of us. I also make the full amount of sauce and use half on the chicken, and half in a pot to warm up and put over the top, you can even thicken it a bit if you want to using a cornstarch/water mixture.

Pineapple Chicken

2 pounds chicken, cut into bite-size pieces
3 cups Panko crumbs 
3 eggs, beaten
2-3 tablespoons vegetable oil
1 (20 ounce) can pineapple (either tidbits or chunks), drained, but reserve juice
3/4 cup sugar
4 tablespoons ketchup
1/2 teaspoon salt
1/2 cup pineapple juice (use reserved juice and add extra if needed)
2 tablespoons soy sauce

Preheat your oven to 350 degrees. Place Panko crumbs and eggs in separate shallow dishes. Place the chicken in the egg and then into the crumbs. Place the oil in a frying pan and allow to heat. Place the coated chicken into the pan and cook until lightly browned. The chicken won't be completely cooked at this step, but that's okay.

Place the pineapple in the bottom of a 9 x 13 inch pan. Place the chicken evenly over the pineapple.

Combine the remaining ingredients in a medium bowl, and whisk until combined. Pour the sauce evenly over the chicken. Bake for about 45 minutes to 1 hour, making sure to turn the chicken over at about 30 minutes to coat all the pieces in the sauce.


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