Hawaiian Chicken

Ingredients

• 2 lbs. boneless, skin-on chicken thighs, cut into 3/4" cubes
• 3 tbsp. Minced Garlic
• 2 tsp. Adobo All-Purpose Seasoning with Pepper
• 1 1/2 tsp. ground dry ginger
• 1 egg, lightly beaten
• 1/2 cup cornstarch
• 1/4 cup Corn Oil
• 1/2 onion, finley chopped
• 1 medium green bell pepper,chopped
• 2 tbsp. Minced Garlic
• 1 tbsp. Tomato Paste
• 1 cup Premiun Pineapple Preserve
• 1 cup White Cooking Wine
• 1 can Pineapple Chunks in Light Syrup
• 1 jar Fancy Pimientos
• 1/4 cup macadamia nuts, chopped

Instructions

1. 1

   In large container, mix chicken, 1 tbsp. garlic, Adobo and ginger. Cover and set in refrigerator to marinate at least 1 hour, and up to 12 hours. Bring to room temperature about 30 minutes before cooking.

2. 2

   Working in batches, dip chicken in bowl of beaten eggs, letting excess eggs drip back into bowl. Dredge with cornstarch, patting off excess. Heat oil in 12″ skillet over medium-high heat. Add chicken. Cook, flipping occasionally, until golden brown on all sides, about 7 minutes per batch. Transfer chicken to paper towel-lined plate to drain.

3. 3

   In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.

4. 4

   Add tomato paste, pineapple jam, white cooking wine, pimientos and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chicken to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Sprinkle in nuts. Serve with white rice.