Ingredients

The following ingredients have 6 Servings
  • 4 chicken breasts (boneless and skinless - cut into 1-inch cubes)
  • Salt and pepper to taste
  • 1 cup cornstarch
  • 3 large eggs (beaten)
  • 1/4 cup vegetable oil
  • 1 cup pineapple juice (use from the pineapple can)
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 lime (zested)
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 2 cloves garlic (minced)
  • 2 tablespoons cornstarch
  • 1 red bell pepper (chopped)
  • 1 20 oz. can pineapple tidbits (drained)
  • Green onions (chopped)
  • Sesame seeds

Instruction

  • Preheat oven to 325° F.
  • Grease a 9x13-inch baking pan with cooking spray and set aside.
  • Add chicken to a large bowl and season it with salt and pepper.
  • Place cornstarch in a large bowl, and eggs in another medium bowl.
  • Dip seasoned chicken pieces in cornstarch to coat, then coat in eggs.
  • Place a large non-stick skillet over medium-high heat. Add vegetable oil.
  • Once the oil is hot, cook coated chicken, in batches so you don't over-crowd pan, until golden-brown on all sides.
  • Once cooked, place the chicken in the prepared baking dish.
  • In a medium bowl whisk together all the sauce ingredients. Pour evenly over the chicken.
  • Distribute the chopped bell pepper and pineapple evenly on top of the chicken.
  • Bake, uncovered, for 1 hour, stirring the mixture a few times.
  • Remove from the oven and let stand 10 minutes before serving.
  • Serve over rice, garnish with green onions and sesame seeds.