Polynesian Chicken

  You are going to absolutely love this recipe. My only declaimer with this one is that there are quite a few ingredients in this one, but it is an easy one as always. If I can make it with my eyes closed I am sure anyone can master this Pacific island favorite.

This is what you will need....

3/4 Cup Flour

2 Teaspoons Paparika

2 Teaspoons Salt divided

6 Chicken Breasts

1/4 Cup Butter

3/4 Cup Brown Sugar

1 Tablespoon Cornstarch

1 Teaspoon Ground Ginger

1 Can of Pineapple Chunks (Don't Drain)

1/4 Cup Vinigar

2 Tablespoons Soy Sauce

1 Green Bell Pepper (Julienned)

You will also need a cute little helper like I had tonight. Carter rarely will let me put him down to get anything done, so I try to keep him as close to the action as possable.

Preheat the oven to 400 degrees. Combine flour, paprika, and 1 teaspoon salt.

I had to show you this really nice shaker that Brandon found me that helps you evenly bread or flour meat. It is so nice! You just mix the breading in the bottom put you meat on the top and put on the lid and shake away. We found this contraption at Walmart and it is a life saver. We have used it with all kinds of meat and different types of breading. It gets it coated evenly and perfectly every time. If you dont have one just put the ingredients in a ziplock, add the chicken, and shake away.

After your chicken is coated and ready. Heat your butter in an overproof skillet over medium-high heat.

Add the chicken to the skillet. Cook until lightly browned on both sides. I cooked the chicken 5min on both sides turning it only once.

When you turn the chicken some of the breading may come off. I had Brandon coat the sections that came off with the extra breading. When it is golden brown you are ready to make the topping.

Now mix the brown sugar,cornstarch, ginger, and remaining salt in a medium saucepan. Now stir in the can of pineapple (with the juice), vinegar, and soy sauce. Then add the bell pepper.

Now spoon the sauce over chicken. Now you're ready to pop the skillet in the oven. We use a cast iron skillet because it is large enough to hold everything and that way you dont even need to move the chicken to a different pan. One less pan to clean is always a bonus to me. Now place the chicken in the oven uncovered for 30 min @ 400.

Every 10 min or so open up the oven and spoon the sauce over the chicken. This will keep the chicken moist and juicy. By the way this will make your house smell amazing. It smells so good that you wont be able to keep your family out of the kitchen while it cooks.

When your 30 min wait is up serve over white rice. If you can use sticky rice it is so much better. I hope you love this recipe as much as we do. It tastes so amazing you will crave it. As always please let me know how it turns out in the comments section below. Good luck!