If you love pineapple chicken, you’ll love our baked sweet and sour chicken! Serve it with some egg rolls, cream cheese wontons or even egg drop soup.
Do you Know about Hawaiian Foods Week?
Hawaiian Foods Week (Every year for the week of June 12 ) is an entire week dedicated to delicious Hawaiian foods like this Hawaiian Pineapple Chicken. It’s made with one of my favorite products, Dole pineapple! This recipe is great for busy week nights. It’s simple – includes some pantry staples and is loved by all! We love to serve it with white rice, fried rice or even cauliflower rice. More Serving Ideas:
Serve in a hollowed out pineapple. You can easily fill half of the pineapple with rice and the other half with chicken. Add in chopped salted cashews or sprinkle sesame seeds on top Serve over rice (white or cauliflower). Noodles or steamed vegetables are also delicious with this pineapple chicken.
How to Make Pineapple Chicken
It has a few steps, but this chicken is quite simple. Preheat oven to 350 degrees, lightly spray a 9×13 inch glass pan, set aside. In a medium sauce pan placed over medium heat, combine the pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes. Meanwhile, place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated. Heat 1 tablespoon vegetable oil in a large saucepan or dutch oven. Working in batches (2), add the chicken and fry until golden brown and cooked through, about 2-3 minutes, then transfer to a paper towel lined plate, repeat with remaining oil and chicken. Add the fried chicken to the prepared 9×13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and onions and stir to coat. Place in the oven and bake uncovered for 45 minutes, stirring every 15 minutes or so. At the 30 minute mark, add the pineapple chunks. Remove, garnish with green onion, if desired, serve immediately.
SLOW COOKER INSTRUCTIONS:
You can also toss the cooked chicken, veggies and sauce into a slow cooker, cover and cook on high for 1½ – 2 hours or on low for 3 – 4 hours or until the sauce is thick and the chicken is coated. Add the pineapple chunks during the last 30 minutes.
Make it a Freezer Meal + Storing Tips
Freezer Meal Instructions: You can easily turn this recipe into a freezer meal. You will save a lot of time by getting everything prepped for several meals all at once. On a busy evening, all you have to do is brown the chicken and bake.
Begin by cutting the chicken into bite sized pieces. Place chicken in its own Ziploc bag. Place the cornstarch into a smaller ziploc. Place the cut peppers in yet another bag. Once the sauce has simmered allow is to cool and place it in a Ziploc. Place all 4 bags in a larger Ziplock. Label and freeze for up to 3 months. Thaw in the fridge. Add ingredients to a pan and bake according to the recipe directions. You can also have bags of frozen rice cooked and ready to heat up: Once the Rice has cooled place the allotted amount in a Ziploc bag. Freeze. To reheat place rice in a microwave bowl. Add a couple tablespoons of water cover and microwave until hot.
Leftovers can be stored in the fridge or freezer. Place them in an airtight container and store in the fridge for 3-4 days or the freezer for up to 3 months. Reheat in a pan on the stove top, or, if you are in a hurry, the microwave.
For more pineapple recipes, check out:
Barbecue Pineapple Meatballs Pineapple Upside Down Cupcakes Mustard Chicken and Pineapple Skewers Brown Sugar Pineapple Chicken
Celebrate Hawaiian Foods Week along with us by making something delicious and fun. Tag your creation on Instagram, Twitter and Facebook with #hawaiianfoodsweek – we’d love to see it! ENJOY! This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.
