Serves: 2
Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this recipe that he found. Since then I’ve made a couple of changes that I think work for the better. It even goes great with our coconut rice! If you want the original recipe, click here. With all that out the way, lets get started!
Ingredients:
- 1-2 large chicken breasts, diced
- Salt and Pepper to taste
- 1 cup of corn flour + 1tbp for thickening
- 1/2 cup of canola oil
- 2 eggs, beaten
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup Soy sauce
- 2-3 cloves of garlic, crushed
- 1 large Jalapeno, finely diced (leave seeds in, if you dare)
- 1 tin Pineapple chunks
Method:
- Preheat oven to 160 degrees C
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large frying pan over medium-high heat and cook chicken until browned. Place the chicken in a greased baking dish.
- In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Add the Jalapeno and pineapple chunks. Pour over chicken and bake for 1 hour.
- Serve with steamed rice.
The Effortless Kitchen 