Adapted from Carlsbad Cravings “Pineapple Ginger Chicken”, this recipe has become one of my favorite go to meals whenever I have fresh pineapple on hand. It’s bold in flavor yet has a fresh taste, if that makes any sense. I don’t think you would find anything better if you ordered it in a restaurant. The burst of flavors that are in every bite along with the aromatic pineapple, ginger and garlic will enhance your senses for a very satisfying meal. Most recipes I would scale down for just the two of us, but the leftovers taste ever so good the next day.
The sauce ingredients include pineapple juice, pineapple preserves, soy sauce red wine vinegar, Sambal Oelek fresh chili paste, brown sugar, garlic, ginger, salt and cornstarch. I could not find pineapple preserves so I tried substituting Smucker’s pineapple dessert topping, which turned out just as good. Add all the measured ingredients together and set aside.
Once all the chicken is placed on the baking sheet in a single layer, spray cooking spray over the chicken so that it will brown and crisp as it bakes. Place in a preheated 400 degree and bake for 10 – 15 minutes.
While the chicken is baking, pour the prepared sauce ingredients into a saucepan over medium high heat. Bring just to a boil, then turn down the heat and let simmer a few minutes more as it begins to thicken.
Pineapple Chicken and Rice (adapted from Carlsbad Cravings “Pineapple Ginger Chicken”)
1 pound Chicken Breast, sliced into thin bite size pieces
2 Eggs, whisked
1 cup Fresh Pineapple Chunks
Sliced green onion, optional
White Rice, cook according to package instructions
Flour Coating Mix
1 cup Flour
2 tablespoons Cornstarch
1 teaspoon Garlic Powder
1 teaspoon Paprika
1/2 teaspoon Ginger Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Pineapple Ginger Sauce
1/4 cup Pineapple Juice
1/3 cup Pineapple Preserves (I used Smucker’s Pineapple Dessert topping)
1/4 cup Soy Sauce
3 tablespoons Red Wine Vinegar
2 tablespoons Brown Sugar, packed
1 clove Garlic, grated on a Microplane grater
2 teaspoons Ginger, grated on a Microplane grater
2 teaspoons “Sambal Oelek” Fresh Chili Paste
1/2 teaspoon Salt
2 teaspoons Cornstarch
Combine all the measured sauce ingredients into a medium container, set aside.
Prepare rice according to package instructions.
In a bowl whisk 2 eggs together. Measure the flour coating ingredients and place in a zip lock bag. Dip the chicken pieces into the egg mixture and then into the flour mix. Shake the bag to coat the chicken, use a slotted spoon to shake off any excess flour. Prepare a baking sheet lined with non-stick aluminum foil. Spray cooking spray over the aluminum foil and spread the chicken pieces out in a single layer. Spray chicken with cooking spray. Bake at 400 degrees for 10 – 15 minutes. Turn the chicken pieces over and turn the oven to broil and continue cooking for 10 – 15 minutes more or until the chicken is crisp and browned.
Pour the sauce ingredients into a medium saucepan and heat on medium high until mixture begins to boil. Turn the heat down to simmer 2 – 3 minutes more as the sauce thickens. Pour over chicken and stir to coat.
Remove chicken pieces to a large bowl and pour the pineapple sauce over top. Stir until all the chicken pieces are coated with the sauce.
Add a cup of fresh pineapple chunks if desired. Ladle rice into individual bowls topped with pineapple chicken and sliced green onion.