INGREDIENTS:
- 2 pounds chicken breast, 1 inch pieces
- 1 cup flour
- 1 t salt
- 1/2 t pepper
- 2 T oil
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/2 cup white distilled vinegar
- 3 cloves garlic, crushed
- 2 t ginger
- 1/4 t cayenne pepper
- 1/4 cup cornstarch (optional)
- 4 green onions
- Combine flour, salt, and pepper in a bag. Add chicken. Shake to coat.
- Heat oil in large skillet over medium high heat; cook 2 minutes per side.
- In the crock, mix sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Whisk.
- Add chicken. Cook on low for 3-4 hours.
- Serve over rice or quinoa. Garnish with green onions.
Note: the cornstarch acts as a thickening agent if you feel your sauce is too thin.
Difficulty: Easy
Time:15 minutes prep, 3-4 hours baking time
Source: Favorite Family Recipes

Can the recipe be doubled or tripled for company? I wasn't sure if it would hurt the consistency of it if there was more chicken. Sounds good!!
ReplyDeleteI think as long as the chicken gets coated in flour it should be fine. If you triple the recipe, you may need to cook the chicken in the skillet in a few batches. My family loved this recipe. Hope you enjoy it!
ReplyDeleteI've been loving my crockpot and rice cooker lately for busy weeknights - this recipe is perfect for one of our dinners during the week. Techlazy.com Crazyask.com Howmate.com
ReplyDeleteJust roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!UpdateLand
ReplyDeleteThis looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
ReplyDeleteHarold Burton
I am making this right now. I am a little skeptical about the flavor profile. The squash may be a litle light for the sauce. Just pulled it out of the broiler. Looks good waiting for the wife.
ReplyDeleteJoseph Donahue
I made this yesterday and it was a hit. I will definitely make again and again.
ReplyDeleteJayme Silvestri
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ReplyDeleteThis so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.
ReplyDeletePaul Brown