BAKED HAWAIIAN CHICKEN

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Healthier Hawaiian Chicken made with baked pineapple and bell pepper is a light and hearty meal! Full of tropical flavors its perfect served over rice.

Hawaiian Chicken makes for an extraordinary primary course with its succulent meat and tropical sauce. This conventional formula is an extraordinary illustration of a prepared dish.

The meat which is thrown and marinated in a combination of new pineapple juice is simply impeccable. I can’t get enough of it and that is coming from somebody who has tasted a ton of dishes.

moreover, while I generally cut the meat into scaled down pieces, you can in any case decide to cook it utilizing entire parts. Cutting it into goodies is incredible while arranging a colossal gathering while at the same time utilizing entire parts is ideal for an extravagant supper. In any case, this Hawaiian formula won’t ever disillusion you. Transport your loved ones out traveling to tropical sea shores with this straight-forward formula.

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Healthier Hawaiian Chicken made with baked pineapple and bell pepper is the perfect light and hearty meal.

Serves: 6 servings
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hr 30 mins

Ingredients

  • 4  chicken breasts  (boneless and skinless – cut into 1-inch cubes)
  •  Salt and pepper to taste 
  • 1 cup  cornstarch 
  • 3  large eggs  (beaten)
  • 1/4 cup  vegetable oil 

Sauce Ingredients:

  • 1 cup  pineapple juice  (use from the pineapple can)
  • 1/2 cup  orange juice 
  • 2 tablespoons  lime juice 
  • 1  lime  (zested)
  • 1/2 cup  brown sugar 
  • 1/3 cup  low-sodium soy sauce 
  • 1 teaspoon  rice vinegar 
  • 2 cloves  garlic  (minced)
  • 2 tablespoons  cornstarch 
  • 1  red bell pepper  (chopped)
  • 1 20 oz.  can pineapple tidbits  (drained)

Garnish:

  •  Green onions  (chopped)
  •  Sesame seeds.

Instructions

  1. Preheat oven to 325° F.
  2. Grease a 9×13-inch baking pan with cooking spray and set aside.
  3. Add chicken to a large bowl and season it with salt and pepper.
  4. Place cornstarch in a large bowl, and eggs in another medium bowl.
  5. Dip seasoned chicken pieces in cornstarch to coat, then coat in eggs.
  6. Place a large non-stick skillet over medium-high heat. Add vegetable oil.
  7. Once the oil is hot, cook coated chicken, in batches so you don’t over-crowd pan, until golden-brown on all sides.
  8. Once cooked, place the chicken in the prepared baking dish.
  9. In a medium bowl whisk together all the sauce ingredients. Pour evenly over chicken.
  10. Distribute the chopped bell pepper and pineapple evenly on top of the chicken.
  11. Bake, uncovered, for 1 hour, stirring the mixture a few times.
  12. Remove from the oven and let stand 10 minutes before serving.
  13. Serve over rice, garnish with green onions and sesame seeds.
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