Nothing beats a quick and easy dinner especially on those days when you’re exhausted but still need to get dinner on the table. This recipe is super flavorful and as delicious, if not better, than take-out! Even your pickiest eater should enjoy this sweet and sticky chicken meal.
My kids are huge rice eaters so I like to serve this meal over white or brown rice which is also nice and filling. To make this meal even more complete you can add in some vegetables during baking. Good options are onion, green pepper or baby corn. You can even try a bag of frozen vegetables, Bird’s Eye® makes a delicious Asian Medley blend that you can steam right in the microwave and add after the chicken comes out of the oven. This meal also reheats nicely so you can have a delicious lunch the next day too. Enjoy!
For the chicken
- 4 boneless, skinless chicken breast, about 2 lbs
- 1 cup cornstarch
- 3 eggs
- Kosher salt and ground black pepper, to taste
- 1/4 cup canola oil
- 1 can pineapple chunks, drained
For the sauce
- 3/4 cup honey
- 3/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tsp minced garlic
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tsp sesame oil
- 1 tbs cornstarch
- sesame seeds, for garnish
Preheat oven to 325ºF. Grease a 9X13 baking dish with cooking spray and set aside.
Clean the chicken of any fat and cut into bite size pieces. Season with salt and pepper and set aside.
Beat eggs in a large bowl. Add the cornstarch to a large Ziploc® bag. In batches, add the chicken to the bag and shake to coat. Remove chicken and dip lightly in the egg. Set aside on a plate.
Heat oil over medium-high heat. Add the chicken and cook until lightly browned. Place the chicken into the 9X13 baking dish. cover evenly with the drained pineapple chunks.
Whisk together all of the ingredients for the sauce and pour evenly over the chicken and pineapple. Bake for 45 minutes, stirring every 15 minutes during cooking. Sprinkle with sesame seeds and serve over white rice.
**Tip – If you prefer your pineapple a little more firm, you can add them in the last 20 minutes of cooking instead of at the beginning.**