2 Chicken breasts
2 Chicken Thighs
1/2 Cup of Unbleached All Purpose Flour
1/3 Cup of oil
1 Teaspoon of Course Kosher Salt
1/4 Teaspoon of Fresh Cracked Black Pepper
For the Sauce
1 (1 lb. 4oz) Sliced Pineapple
1 Cup of Sugar
2 Tablespoons of Corn Starch
3/4 Cup of Apple Cider Vinegar
1 Tablespoon of Soy Sauce
1/4 Teaspoon of Ginger
1 chicken bouillon cube
1 large Green Pepper cut in circles
Macadamia nuts for garnish
Wash the chicken in cold water and pat dry with paper towels. You can use gloves to wash the chicken. In a shallow pan add the flour, salt and pepper. Mix the flour mixture with a wire whisk and coat the chicken. Heat oil in large iron skillet. Add the chicken a few pieces at a time in the skillet, and brown on all sides.
Once the chicken is brown on all sides, remove and place in a shallow roasting pan. Place the chicken skin side up. Preheat the oven to 350 degrees.
To make the sauce, drain the pineapple juice. Reserve 2 cups of the pineapple juice. Add water to make 1 1/4 cups liquid. In a medium sauce pan combine, sugar, cornstarch, pineapple syrup, apple cider vinegar, ginger and chicken bouillon cube. Stir constantly and bring to a boiling. Then pour over the chicken in the shallow roaster.
Bake uncovered for 30 minutes. Then add pineapple slices,and green pepper. Bake thirty minutes longer until chicken is tender. Use a digital thermometer when it reaches 165 degrees its cooked. Serve with white fluffy rice, and add macadamia nuts.
Serve this with rice. I like to toast walnuts and add that to my rice.
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