I found this recipe one day while I was checking out a new blog. It is very familiar to my sweet and sour pork recipe so I had a good feeling that Alan would like it. He loves pineapple so I knew I couldn’t go wrong. This is a great weeknight meal, quick and easy to make and something a little different to steer away from the mundane.

I plan on adding this to our meal rotation but next time I’ll add a little more pineapple, juice and I’ll thicken the sauce a little bit more with the cornstarch slurry.

Chinese Pineapple Chicken

Ingredients for Chicken:

2 Chicken breasts

2 Tbsp. soy sauce

1 tsp. sesame oil

1/4 tsp. pepper

1 egg

3 Tbsp. flour

3 Tbsp. cornstarch

corn or canola oil for frying

Ingredients for Sauce:

1 cup pineapple chunks

1 cup pineapple juice

1/4 cup brown sugar

1 Tbsp. cornstarch

1 Tbsp cold water

1 Tbsp soy sauce

Cut chicken breasts into chunks and add into a medium size bowl. Add soy sauce,sesame oil, pepper and egg. Cover and let marinate in fridge for at least 2 hours.

Add flour and cornstarch to chicken to create a thick batter. Heat oil in large frying pan on medium high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil and place onto plate lined with paper towel,s

In medium saucepan, combine pineapples and pineapple juice. Bring to a boil then add brown sugar and soy sauce, and simmer for 5 minutes.

In a small bowl, mix cornstarch and very cold water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Serve with steamed white rice.

Source: Soupbelly