I am beyond blessed to have friends that love to share their own homemade wonders as much as I do. I was gifted these beautiful jars of pineapple jam a few weeks ago and I knew right away I had to use them for something extra special.
We're huge fans of sweet & spicy asian flavors and pineapple fits into that very well. The jam mixed with some soy sauce, ginger and sriracha for kick, makes the most delicious sauce for crispy oven baked chicken pieces.
Serving it over a bed of rice with pineapple chunks and a few veggies makes a perfect summer night meal. It's a taste of the tropics right on your plate!
Baked Pineapple Ginger Chicken
1 1/2 pounds chicken breasts, cut into bite size pieces
2 tablespoons water
nonstick cooking spray
1/2 teaspoon coconut oil (or olive oil)
1 can (8 oz,) pineapple chunks, drained, reserving pineapple juice for sauce
1 cup flour
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
Pineapple Ginger Sauce
Juice from drained pineapple chunks
1/3 cup pineapple jam or preserves
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup brown sugar
3 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1 teaspoon Sriracha
1/2 teaspoon salt
2 teaspoons cornstarch
Line a baking sheet with aluminum foil; spray foil with cooking spray.
In a large bowl, whisk eggs and water together.
Combine breading ingredients in large gallon size ziplock bag. Dip the chicken pieces in the egg wash, let excess drip off then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.
Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.
In a large bowl, toss baked chicken with sauce using a spatula until evenly coated. Serve with rice and pineapple chunks. Garnish with sliced green onions if desired.
**This is also wonderful served with some stir-fried pea pods and carrots or whatever other vegetables you desire.
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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