Description
Crispy chicken bites in a sweet and tangy homemade pineapple sauce, served over rice. A family favorite!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil, for frying
- 1 tablespoon vegetable oil
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks, undrained
- 1/2 cup pineapple juice (reserved from the can)
- 1/2 cup brown sugar, packed
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Cooked white rice, for serving
- Chopped green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken Coating: In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well.
- Set up the Egg Wash: In another shallow dish, place the beaten eggs.
- Prepare the Panko Breadcrumbs: In a third shallow dish, place the panko breadcrumbs.
- Coat the Chicken: Dredge each chicken cube in the seasoned flour, shake off excess. Dip in the beaten eggs, then dredge in the panko breadcrumbs, pressing gently. Repeat for all chicken.
- Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat (around 350°F/175°C).
- Fry the Chicken: Carefully add the breaded chicken cubes to the hot oil in a single layer. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove and Drain: Use a slotted spoon to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.
- Sauté the Vegetables: In a large skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the green bell pepper, red bell pepper, and onion. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
- Add the Pineapple and Juice: Add the pineapple chunks (undrained) and pineapple juice to the skillet. Stir to combine.
- Combine Sauce Ingredients: In a medium bowl, whisk together the brown sugar, soy sauce, ketchup, white vinegar, ground ginger, and red pepper flakes (if using). Pour this mixture into the skillet with the vegetables and pineapple.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens (1-2 minutes).
- Add the Chicken to the Sauce: Add the fried chicken to the skillet with the pineapple sauce. Gently toss to coat the chicken evenly with the sauce.
- Simmer: Let the chicken simmer in the sauce for about 2-3 minutes, allowing the flavors to meld together.
- Serve: Serve the Hawaiian Pineapple Chicken hot over cooked white rice. Garnish with chopped green onions and sesame seeds, if desired.
Notes
- Don’t overcrowd the pan when frying the chicken. Fry in batches if necessary.
- Adjust the amount of brown sugar and white vinegar in the sauce to suit your taste.
- Add other vegetables to the sauce, such as carrots, broccoli, or snow peas.
- Add more red pepper flakes or cayenne pepper for a spicier sauce.
- Use fresh pineapple instead of canned pineapple.
- Prepare the chicken and sauce separately ahead of time. Store them in the refrigerator until ready to serve.
- Leftover Hawaiian Pineapple Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.
- Prep Time: 25 minutes
- Cook Time: 30 minutes