Pineapple Ginger Chicken

Pineapple Ginger Chicken

Pineapple Ginger Chicken can be baked or stir fried then smothered in sticky sweet pineapple sauce with a ginger Sriracha kick that is WAY better than takeout. This Pineapple Ginger Chicken recipe might just become your favorite chicken - ever. 

INGREDIENTS

• 1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces
• 2 eggs -skip if stir frying**
• 2 tablespoons water -skip if stir frying**
• nonstick cooking spray -skip if stir frying**
• 1/2 teaspoon coconut oil (may sub. olive oil)

Chicken Breading

• 1 cup flour -replace with 1/2 cup cornstarch if stir frying**
• 2 tablespoons cornstarch
• 1 tsp EACH garlic pwdr, paprika
• 1/2 tsp EACH ground ginger, onion pwdr, salt, pepper

Pineapple Ginger Sauce

• 1/4 cup pineapple juice
• 1/3 cup + 1 1/2 tablespoons pineapple preserves
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons red wine vinegar
• 1/4 cup brown sugar, packed
• 3 garlic cloves, minced
• 1-2 teaspoons freshly grated ginger
• 1-2 teaspoons Sriracha/Asian hot red chili sauce
• 1/2 teaspoon salt
• 2 teaspoons cornstarch

INSTRUCTIONS

1.  Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).

2.  In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.**

3.  ………………………………………

4.  ……………………………………………………

Full instructions: Click here