Hey hey hey!! It’s me! I have to say now that www.4TheLoveOfThingz.com is open back up and I’m working seven days a week, I try to make extra food for leftovers with each meal I make… which isn’t often anymore LOL but this way everyone’s fed for the week. Now, I’m back with A MUCH LOVED family dinner. This is a little time consuming BUT so worth it!!! Bonus, this dinner tastes even better heated up for left overs!! Like yummmmmmooo!!!
Servings: 8 servings
Total Time: 1 hour and 30 minutes (at minimum)
Ingredients for Chicken
4 chicken breasts
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon black pepper
6 tablespoons flour
6 tablespoons cornstarch
2 cups of cooked white rice [jasmine is the best]
corn, canola, or vegetable oil for frying
Ingredients for Sauce
3 cups pineapple chunks [roughly equal to 1 whole pineapple]
3 cups pineapple juice
3/4 cup brown sugar
2 tablespoons cornstarch + 2 tablespoons water
2 tablespoons soy sauce
1. In a bowl, cut chicken breasts into chunks (about 1 inch cubes). Add soy sauce, sesame oil, black pepper and eggs. Cover and let marinate in fridge for at least 1 hour (up to 6 hours).
2. Start making the rice.
3. Add flour and cornstarch to chicken to create a thick batter. Heat oil in a large frying pan on medium-high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil onto plate lined with paper towels.
4) In a medium saucepan, combine pineapples and pineapple juice. Bring to a boil, then add brown sugar and soy sauce, and simmer for 5 minutes.
5) In a small bowl, mix cornstarch and water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Serve with white rice.
Enjoy! Don't forget to leave us a comment if you like this dish, and be sure to click the heart! Also, leave a comment if you changed anything about this recipe and how that worked out for you! Thank you!!!