Pineapple chicken II
Pineapple chicken II

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pineapple chicken ii. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish. In a large resealable plastic bag, combine the flour, salt and pepper.

Pineapple chicken II is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pineapple chicken II is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pineapple chicken ii using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pineapple chicken II:
  1. Take 3 pound whole chicken
  2. Make ready 14 1/2 ounces pineapple chunks in its own juices
  3. Prepare 1/2 cup dark brown sugar
  4. Get 1 teaspoon salt
  5. Get 1 teaspoonful of red pepper flakes
  6. Take 2 pinch ground sage
  7. Take 1 teaspoonful of minced garlic

If you love pineapple chicken, you'll love our baked sweet and sour chicken! In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Brown chicken and remove to plate.

Instructions to make Pineapple chicken II:
  1. Preheat oven 400° Fahrenheit
  2. Take a knife and put thru the chickens cavity. Hand at the end where the tail is. Tip at the neck opening. Cut down thru the backbone cutting thru the back. If cutting thru backbone is to hard cut alongside it. Separate the backside and open like a butterfly.
  3. Lay the chicken out keeping the rest of chicken whole
  4. Pour the pineapple chunks, add garlic, and liquid in a pot. Salt and add sage to the chicken. In the pot with pineapple juice, add sugar, and garlic then heat.
  5. Over half the chicken sprinkle pepper flakes.
  6. Once it boils let reduce stirring occasionally. When it thickened, pour over the entire chicken.
  7. Roast in oven till done. Let sit 5 minutes serve hope you enjoy

Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor.

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