Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this Hawaiian Chicken recipe that he found. Since then I’ve made a couple of changes that I think make it even better. It even goes great with our coconut rice! With all that out the way, let’s get started!
- 2 large chicken breasts, diced
- Salt and Pepper to taste
- 1 cup of corn flour + 1tbp for thickening
- 1/2 cup of canola oil or any frying oil (not olive oil)
- 2 eggs, beaten
- 1 cup pineapple juice
- 1/2 cup light brown sugar
- 1/3 cup soy sauce
- 3 cloves of garlic, minced
- 1 large Jalapeno, finely diced (leave seeds in, if you dare), alternatively can use red capsicum if you like.
- 227g tin pineapple chunks, juice drained
- Preheat oven to 160° C fan forced (170°c convection)
- Place cornstarch and slightly beaten eggs into two separate bowls. Season the corn flour with salt and pepper to taste.
- Heat oil in a large frying pan over medium-high heat.Dip chicken into cornstarch first then coat in the egg mixture and cook chicken until browned. Place the chicken in a medium baking dish.
- In a jug, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Sprinkle the jalapeno and pineapple over the chicken. Pour the sauce over chicken and bake for 1 hour, stirring every 15-20 minutes. Let sit for 10 minutes and serve with steamed rice.