Baked Pineapple Chicken Bowls
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Baked Pineapple Chicken Bowls
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Savory, sweet and sour with the juiciest of pineapple chunks and the most tender chicken bites baked to absolute perfection.
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Ingredients
- 1 cup pineapple juice
- ¼ cup brown sugar
- ¼ cup soy sauce reduced sodium
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon sriracha optional
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup cornstarch
- 2 egg beaten, large
- ¼ cup vegetable oil
- 2 cups pineapple canned or fresh, diced
- 1 green onion thinly sliced
- ¼ teaspoon sesame seeds
Instructions
- Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
- To make the sauce, whisk together pineapple juice, brown sugar, soy sauce, garlic, ginger and Sriracha in a medium bowl; set aside.
- In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip chicken into the eggs.
- Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add chicken and pineapple to prepared baking dish. Top with pineapple juice mixture.
- Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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