Sweet and Tangy Hawaiian Chicken

It is always challenging finding a new dish to add to the meal rotation that your family will all enjoy.  I was on Pinterest and came across a Crockpot Hawaiian Chicken recipe and thought it looked great but there was no way just dumping 3 ingredients into your crockpot would turn out the same as the picture.  I called BS on that.  The picture reminded me of General Tso Chicken, and that gave me an idea.  What if I combined the method for General Tso with the Hawaiian flavors?  We were all very surprised when my creation turned out GREAT! A keeper for sure.


Sweet and Tangy Hawaiian Chicken

1 1/2 lbs boneless chicken breast cut into cubes
1 cup of flour
spices to season flour (example: salt, pepper, garlic and turmeric)
oil for frying
16 oz pineapple juice (or flesh of 1 pineapple blended and strained)
1/2 cup soy sauce
1/4 cup brown sugar
squirt of hot sauce (your choice)
preheat oven to 400 degrees

1. Add flour and spices to a ziplock bag and mix
2. Toss the cubed chicken into the ziplock with the flour, zip and shake
3. Heat a decent amount of oil in a cast iron or heavy bottom pan, about 1/2 inch
4. Shake an excess flour off of the chicken and fry in pan when oil is hot, making sure not to crowd the pan
5. Cook chicken until fully cooked and golden brown, drain on a paper towel or screen lined pan or plate
6. While chicken is cooking, add pineapple juice, soy sauce, brown sugar and hot sauce to a small pan and bring to a simmer
7. When chicken is all done, toss the chicken in the sauce and place on a parchment, foil or silpat lines sheet pan
8. If there is any extra sauce in the pot, return it to a simmer and let it thicken, use as a dipping sauce later
9. Bake chicken until the internal temperature reaches 165 degrees and the sauce is thick and brown
10. Serve over rice with extra sauce drizzled on top

Does your family have a similar chicken dish they love?