Baked Sweet Hawaiian Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 clove Garlic
  • 1 (20 oz. can Pineapple tidbits
  • 1 Red bell pepper

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Soy sauce, low sodium

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 1/8 cup Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Drinks

  • 1 cup Pineapple juice

Found on life-in-the-lofthouse.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped (seeds removed)
• 1 (20 oz.) can pineapple tidbits, drained

Directions

• Preheat oven to 325° F. Grease a 9x13-inch baking pan with cooking spray. Set aside. Cut chicken breasts in bite-size pieces. Season with salt and pepper. Place cornstarch in a large bowl, and eggs in a separate medium bowl. Dip chicken pieces in cornstarch to coat, then coat in eggs. Heat vegetable oil in a large, non-stick skillet over medium-high heat. Cook coated chicken, in batches so you dont over-crowd pan, until golden-brown on all sides. (Youre not cooking it all the way through. It will finish in the oven.) Place chicken in the prepared dish. In a medium bowl whisk together the sauce ingredients; pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Pour evenly over chicken. Sprinkle the tops of chicken with the chopped bell pepper and pineapple. Bake, uncovered, for 1 hour. (I stir the chicken every 15 minutes so it gets evenly coated in sauce.) Remove from oven and let stand 5 minutes before serving. Enjoy!