pat's Recipe

Pineapple Polynesian Chicken

Category: Poultry

1 cup buttermilk

1 cup all-purpose flour

1/4 cup shredded coconut

1 teaspoon salt

1/4 teaspoon black pepper

1 cup canola oil

3- to 4-pound boneless, skinless chicken breast

1 can (20 ounces) pineapple chunks in juice

1/2 cup sugar

2 tablespoons cornstarch

1/2 cup cider vinegar

1 tablespoon soy sauce

1/4 teaspoon ground ginger

1 medium green bell pepper sliced into thin strips

Cooked rice (optional)


Preheat oven to 350 degrees. Grease a 13-by-9 inch baking pan.

Pour buttermilk into a shallow bowl. Combine flour, coconut, salt and pepper in a separate shallow bowl. Dip chicken in buttermilk and dredge in flour mixture.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned. Transfer to baking pan.

Drain pineapple, reserving juice. Add enough water to equal 1 1/2 cups liquid.

Combine sugar and cornstarch in a medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger. Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly.

Pour over chicken. Bake uncovered, 30 minutes.

Add pineapple and green pepper strips. Bake 15 minutes longer or until chicken is tender and no longer pink in the center. Serve over or next to a bed of rice.

Makes 8 servings