Pineapple Chicken

Home
Up
pineapple chicken Yellowstone

Pineapple Chicken


3 packages chicken tenders or 8 large, boned, and skinned chicken breasts sliced into 1/2 inch
cornstarch a cup to a cup and 1/2 for dredging
eggs three eggs per package of chicken tenders
3/4 cup sugar
1/2 cup vinegar
1 20 oz. can Dole Crushed Pineapple

1 20 oz. can Dole Pineapple Tidbits
4 tablespoons ketchup
1 tablespoon soy sauce
1/2 teaspoon salt

2 tablespoons cornstarch

1 teaspoon ginger

canola oil

Pan: dripper sprayed with Pam
Oven: 350'
Time: 45 minutes

  1. Heat an inch to an inch and 1/4 of oil in the large frying pan at 375 third place on the controller

  2. Beat eggs

  3. Dip pieces in cornstarch making sure to dredge them away from your self and then in eggs (no flour)

  4. Fry until golden brown on all sides and medium high heat about five minutes on the first side and 3 to 4 minutes on the second side.

  5. Drain on paper towels on racks

  6. Place in pan when cool if preparing the day before they will be cooked in the oven make sure that they cool completely before you cover them

  7. Drain pineapple

  8. Mix sugar, ginger, cornstarch, vinegar, pineapple liquid, ketchup, soy sauce and salt

  9. Bring to a boil until the sugar dissolves

  10. Add pineapple tidbits and chunks

  11. Pour over chicken chicken

  12. Bake covered 35 minutes

  13. Bake last 10 minutes then uncover

  14. Let stand five minutes before serving

Julia says that I am to use a plastic tarp to keep the cornstarch off everything!

 


Yellowstone 2011 - 56 eating

15 lbs. boned, and skinned chicken tenders from Lee's
2 boxes cornstarch
1 dozen eggs
3 cups sugar
2 cups vinegar
4 20 oz. can Dole Crushed Pineapple
12 tablespoons catsup
4 tablespoon soy sauce (gluten free)
2 teaspoons salt

Pan: 6 1/2 size steam pans
Oven: 350
Time: 45 minutes

  1. Beat eggs.

  2. Dip pieces in cornstarch and then in eggs. (no flour)

  3. Fry until golden brown on all sides.

  4. Drain on paper towels.

  5. Mix sugar, vinegar, pineapple, catsup, soy sauce and salt.

  6. Boil until the sugar dissolves.

  7. Cover chicken breasts.

  8. Bake.

 

 

Copyright 1996 - 2018 Shirl R Weight Thursday, 18 January 2018 12:56:06 PM