Hawaii – Chicken

Summary

Ingredients

• 4 chicken breasts
• 3 tablespoon oil
• 3 tablespoon flour
• salt
• pepper
• 1 can pineapple, cut into pieces
• 2 teaspoons cornstarch
• liter ⅛ vinegar
• 100 g suar
• 1 teaspoon soy sauce
• 1 pinch ginger, ground
• 2 teaspoons chicken broth, clear, (instant)
• 1 large red pepper (s)
• Lemon balm or
• parsley

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Instructions

1. Wash 4 chicken breasts and pat completely dry. Coat evenly with 3 tablespoons flour. Heat 3 tablespoons oil in a pan over medium-high heat. Fry chicken for 6-8 minutes per side until golden brown. Season with salt and pepper. Transfer to an ovenproof dish.
2. Pour the canned pineapple through a fine strainer, separating the pineapple pieces and collecting the juice. Measure the juice and add water if needed to reach 250ml (1/4 liter). Mix 2 tablespoons of this liquid with 2 teaspoons cornstarch until smooth. In a saucepan, combine the remaining pineapple juice, 1/8 liter vinegar, 100g sugar, 1 teaspoon soy sauce, 1 pinch ground ginger, and 2 teaspoons instant chicken broth. Bring to a boil over medium-high heat. Stir in the cornstarch mixture and simmer gently for 2 minutes, stirring constantly. Season with salt and pepper. Pour sauce over the chicken. Bake uncovered in a preheated oven at 200°C (392°F) for 30 minutes.
3. While the chicken bakes, clean 1 large red pepper and cut into strips about 1/2 cm wide. After 30 minutes, remove the baking dish from the oven. Add the reserved pineapple pieces and red pepper strips to the chicken, stirring gently. Return to the oven and bake for another 30 minutes at 200°C (392°F). Garnish with fresh lemon balm or parsley. Serve with rice.