Baked Sticky Chicken

This Sticky Chicken recipe is sure to become your new favorite dinner! Tender chunks of chicken baked in a sweet and tangy pineapple glaze.

📝 Ingredients

• Juice of 1 8oz can Pineapple Chunks ((about 1/2 cup))
• 1/2 cup cane sugar
• 2 tablespoons soy sauce ((use tamari for gluten-free))
• 3 tablespoon organic ketchup
• 1 tablespoon red wine vinegar
• 1/2 tablespoon fresh ginger (grated)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• coconut oil for cooking ((or oil of choice))
• 1 1/2 pounds chicken breasts (cut into chunks)
• salt & pepper
• 2 eggs (beaten)
• 1 cup cornstarch
• 1/2 cup onion (diced)
• 1/2 of a green pepper (diced)

👨‍🍳 Instructions

1. 1Preheat the oven to 350F. In a glass measuring cup, mix together the ingredients for the sauce.
2. 2Season the chicken with salt and pepper. In a large skillet, heat 3 tablespoons of coconut oil over medium-high heat until hot and shimmering. Using tongs if desired, dip each piece of chicken in the cornstarch then the egg. Place in the hot oil and cook for about 1-2 minutes on each side until golden.
3. 3Transfer cooked chicken to a 9x13 baking dish. Repeat with all the remaining chicken. (You may have to lower the heat occasionally and add more coconut oil if needed.)
4. 4Add the onion and green pepper to the now empty skillet. Cook until softened, about 3-5 minutes. Sprinkle over top the chicken.
5. 5Pour the sauce over the chicken. Bake for 30-35 minutes, until chicken is cooked through and sauce is bubbly. Serve over steamed rice. Enjoy!