Ingredients
Scale
- Pineapple Glaze
- 3 tbsp. olive oil
- 1/2 c. scallion, chopped
- 2 tbsp. fresh minced garlic
- 2 1/2 c. pineapple juice
- 1 c. brown sugar
- 1 c. fresh pineapple, chopped
- 3 tsp. cornstarch
- 1/4 c. water
- 12 oz. frozen bag bell peppers (variety bell peppers)
- 2 tbsp. soy sauce
- 1 tsp. fresh ginger, minced
- 2 tsp. red pepper flakes
- 1 tsp. cayenne pepper
- 16 oz. diced chicken tenderloin
- 1/4 c. pineapple juice
- 2 c. flour
- 1 tbsp. cornstarch
- 3–4 c.canola oil
- salt and pepper for seasoning
- Cooked white rice
Instructions
- In a large sauce pot, heat the olive oil on medium heat. Add the chopped scallion and cook for 3-5 minutes until translucent. Add the fresh garlic minced and cook for an additional 2-3 minutes until translucent.
- Pour in the pineapple juice and brown sugar. Stir so the brown sugar dissolves. Allow to simmer for 5-10 minutes. Add the fresh pineapple and allow to simmer for an additional 5 minutes. In a small ramekin pour in the water and cornstarch and stir so the cornstarch can dissolve. Pour that into the pineapple glaze. Stir and the sauce will begin to thicken. Add the bag of frozen peppers, seasonings, ginger, and the soy sauce and turn the sauce between low and medium and let simmer for another 15 minutes.
- Turn to the diced chicken and place it into a bowl. Season the chicken with salt and pepper and pour in the 4th cup of pineapple juice and let set for 5 minutes so the pineapple juice can absorb into the chicken.
- Place a medium cast iron skillet on the stove and turn on medium to high heat and begin to heat the canola oil. Pour the flour and cornstarch into a shallow bowl. Dredge the diced chicken pieces into the flour and place into the hot canola oil. Cook for 5-7 minutes until golden brown.
- Use a slotted spoon to remove the chicken pieces from the hot oil and place on a plate lined with paper towels and immediately season with additional salt and pepper for added flavor.
- Once the chicken pieces are fully cooked, add to the pineapple glaze mixture and stir so all the chicken is completely coated. Turn off heat and let stand for 10 minutes before serving so the flavor of the glaze can saturate the chicken. Serve over cooked rice.
