Hawaiian Chicken

Hawaiian Chicken

 

2  pounds  boneless, skinless Chicken Breast, cubed

Garlic Salt

Cornstarch

2  Eggs, Beaten

 

Pineapple Sauce:

3/4  Cup  White Sugar

3/4  Cup  Brown Sugar

3  Tablespoons  Cornstarch

1  Cup  Vinegar

1/2  Cup  Ketchup

2  Tablespoons  Soy Sauce

16-oz.  can  Pineapple Tidbits, juice reserved

1-2  Bell Pepper, cut into chunks

 

For the Sauce:

In a medium saucepan stir together the White Sugar, Brown Sugar, and Cornstarch.  Measure the reserved Pineapple Juice, adding water if necessary, to make 1/2-Cup.  In a small bowl combine the Pineapple Juice, Vinegar, Ketchup, and Soy Sauce; stir to mix well.  Mix the liquid Sauce ingredients into the Sugar mixture and bring to a boil.  Cook until slightly thickened, about 2-4 minutes.  Stir in Pineapple Tidbits and Bell Pepper chunks. 

 

For the Chicken:

Sprinkle Garlic Salt on Chicken.  Roll in Cornstarch and dip in beaten Eggs.  Pan fry until crispy; transfer to 9x13 baking dish.  Top with Pineapple Sauce.  Bake at 350* for 1 hour.  Serve over hot rice.  Serves 6.  Delicious with Spicy Asian Green Beans.

 

 

"For the grace of God that bringeth salvation

hath appeared to all men,

Teaching us that,

denying ungodliness and worldly lusts,

we should live soberly,

righteously, and godly,

in this present age,

 

Looking for that blessed hope,

and the glorious appearing of the great God

and our Savior, Jesus Christ."

Titus 2:11-13

 



Adapted from Bountiful Blessings, page 131