Sunday, 22 April 2012

Pineapple Chicken

This recipe is based on honey glazed chicken with a few experimental alterations - I was very pleased with the results!  The method is the same, there are just different elements to the sauce and the addition of pineapple and almonds.  This time I made steamed rice to which I added peas and slivered carrots at the end to steam along with the rice.

Pineapple Chicken

2 lbs diced uncooked chicken breast
1/3 cup flour
Salt and pepper to taste
2 tablespoons butter
1 cup pineapple tidbits (diced canned pineapple – drained, juice reserved for glaze)
¼ cup sliced or slivered almonds, toasted

Heat oven to 350F. 
In a shallow dish combine the flour, salt, and pepper.  Dip each piece of chicken in the flour mixture and coat evenly.

Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate the chicken in a single layer.  Arrange chicken in pan and bake uncovered for 30 minutes.

While chicken bakes, melt together in a small saucepan:

2 tablespoons butter
¼ cup honey
1 ¾ cups pineapple juice
2 tablespoons soy sauce
½ teaspoon cayenne pepper
½ teaspoon ginger
1 tablespoon apple cider vinegar

After chicken has baked 30 minutes, turn each piece over and pour sauce mixture evenly over chicken.  Add in pineapple tidbits.  Bake another 15 minutes, and then turn broiler on low until sauce consistency thickens and caramelises into a glaze, basting/turning frequently with a wide spatula.  Sprinkle with almonds after dishing onto plates.

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