Baked Pineapple Chicken Recipe

Ingrédients

• 1 1/2 pounds skinless, boneless chicken breasts
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Kosher salt
• 3 tablespoons cornstarch, (divided)
• 1 tablespoon all-purpose flour
• 1 tablespoon canola oil
• 1 tablespoon butter
• 15.5 oz canned pineapple chunks, (juice reserved)
• 3/4 cup seasoned rice vinegar
• 1/2 cup chicken broth
• 1/2 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon freshly ground ginger
• 1/2 green bell pepper, (cut into 1-inch pieces)
• 1/2 red bell pepper, (cut into 1-inch pieces)

Préparation

1. 1

   Prep the chicken. Preheat the oven to 350°F. Trim any excess fat from 1 1/2 pounds chicken breasts and slice each in half lengthwise to make two thin cutlets (four total). With 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon Kosher salt, evenly season both sides of the chicken breasts. Add 1 tablespoon cornstarch and 1 tablespoon flour to a plate, then dredge each side of the breasts in the mixture, shaking off any excess.

2. 2

   Brown the chicken cutlets. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch skillet over medium-high. Add the chicken breasts and cook for 2-3 minutes per side or until golden brown. Transfer to a platter or sheet pan and tent with foil.

3. 3

   Make the sauce. Drain 15 ounces chunk pineapple, reserving the juice. Add enough chicken stock to make 1 cup. Whisk in 3/4 cup seasoned rice vinegar, 1/2 cup honey, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to the skillet and bring to a boil, and skim out any burned bits. Add 1 teaspoon grated fresh ginger and cook 2 minutes, stirring constantly, until the sauce reduces by 1/3 and thickens to coat the back of a spoon.

4. 4

   Bake the chicken in the sauce. Add the reserved chicken breasts and their juice back to the skillet with 1 1/2 cups chunk pineapple, 1/2 green bell pepper, and 1/2 red bell pepper cut into 1-inch pieces. Bake uncovered for 20 minutes or until the chicken registers 165°F. Serve with cooked rice.