Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless, skinless chicken breasts
  • 1 cup cornstarch
  • 3 eggs (beaten)
  • 1/4 cup canola oil
  • Pineapple Chunks
  • Chopped peppers
  • 1/4 cup pineapple juice
  • 2/3 cup water
  • 1/3 cup vinegar
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 3 TB cornstarch (mixed with 1/4 cup water)

Instruction

  • Preheat oven to 325 degrees.
  • Rinse chicken in water and cut into 1 inch cubes. Place cornstarch and eggs in separate bowls.
  • Toss several pieces of chicken into the cornstarch to coat and then dip them in the eggs.
  • Set chicken pieces aside on a plate and repeat until all pieces have been coated.
  • Heat ¼ cup oil in a large pan and cook your chicken for a few minutes on each side until they are slightly browned but not cooked all the way. Place the chicken in a greased 9x13 pan. Set aside.
  • For the Sauce: Combine Pineapple juice, 2/3 cup water, vinegar, sugars, salt, soy sauce and Ketchup in a medium pot and bring to a boil.
  • Thicken sauce with cornstarch mixed with ¼ cup water stirring occasionally. Add desired amount of pineapple chunks and any optional ingredients. Pour evenly over the chicken.
  • Bake for half hour turning the chicken at 15 minutes. (NOTE: I like to leave a little sauce for dipping egg rolls or cream cheese wont tons. YUM!)