Hawaiian Chicken or Sweet and Sour Chicken either way you want to call it! I got this recipe from Gwen a few years ago and I finally made it tonight......This will be a keeper for sure. It's sweet and sour, and full of flavor. Almost lap your plate clean. It's that tasty. Thank you Gwen for a wonderful recipe. Hope you all enjoy
About 3 pounds of chicken breast or boneless chicken thighs
1 tsp salt
1/4 tsp pepper
1/2 cup flour
1/2 tsp of seasoning salt
1/3 cup of olive oil
20 ounce can of pineapple chunks (save the juice)
1 TBSP soy sauce
1 cup sugar
1/4 tsp ginger
1 tub of Knorr's homestyle chicken stock from concentrate (they come in a 4 pack)
or 1 chicken buillon cube
2 TBSP of corn starch
3/4 cup apple cider vinegar
1 large green pepper diced or sliced
I used chicken thighs which I removed as much of the fat as possible and cut in good size strips. In a large plastic bag add the salt, pepper and season salt along with the flour. Add the chicken and shake around to cover the chicken pieces. Add the olive oil to your skillet and brown on both sides. You are only browning these pieces. Remove to a 9x13 inch baking dish.
Heat oven to 350 degrees.
Drain the pineapple and add enough water to get
1 1/4 cups. Put this in a saucepan and add the sugar, soy sauce, ginger, chicken buillon, corn starch, and the vinegar and whisk together. Heat to boiling and boil for 2 minutes, then pour this over the chicken and bake uncovered for 30 minutes.
Then spread over the top of the chicken the cut up pieces of green pepper, pineapple chunks and the cherries and bake another 30 minutes. Cook chicken to 165 degrees.
Serve along with hot cooked rice
serves about 6-8 depending on how hungry your group is!