My mother and father loved sweet flavored meat dishes. This was one of my mother's favorites. Instead of some of the steps, you can used boneless chicken breasts and canned broth. Instead of cutting up the pineapple, you can use crushed pineapple. Today I would add a thin slice of fresh pineapple and sprinkle toasted macadamia nuts on top. —trishthedish
2 1/2 cups
8 1/2oz. can pineapple slices
green pepper, cut into rings
fresh lemon juice
dark brown sugar
In This Recipe
Broil breasts in the 2 1/2C water for 45 minutes. Cover and simmer until tender, add seasonings. When cool, remove skin and bones from breast meat. Set aside breasts. Put bones back in broth and bring to boil to reduce to 1 cup of broth.
Beat egg, blend in flour and a little broth to create a thin batter. Place chicken breasts in batter to coat and fry in oil until golden brown.
In separate saucepan, cut pineapple slices in pieces, add 1 cup broth, soy sauce, pepper, lemon juice, and brown sugar and bring to a boil. In a small bowl, dissolve the cornstarch in syrup, then add to sauce. Stir until thick and pour over chicken. Serve on sticky white rice.