I'm trying so hard to try new recipes to help liven things up a bit. I feel like I'm always making the same things and not only does that get boring for those of us eating what I make, but it gets boring for this little blog. Personally, I liked this dish. It was different, and while its not something I will make a lot, it will get made again.
I used four chicken breasts that I cut up into cubes and used a few dashes of dried ginger instead of fresh in the sauce. I baked the chicken in the sauce at 400 degrees Fahrenheit for thirty minutes or so. This made a ton and since my chicken was still slightly frozen, it made the sauce a little thinner which made more. Daniel and I both had one helping, as did the girls, and I was able to freeze two more helpings for future meals.
It was quick, easy, and fairly cheap. And by the way, it calls for 1 tsp. of black pepper, not 1 tbsp. like I put in. I really am going to start wearing my glasses when I'm cooking. This is getting ridiculous.
*= my changes to the original dish
2 1/4 cups soy sauce
3/4 cup sugar
1 tsp. ground black pepper
1 tbsp. cornstarch
1 (20 oz.) can pineapple chunks in juice, drained, juice reserved
1 onion, chopped
3 cloves garlic, minced
* 3 to 4 dashes of dried ginger, original recipe called for fresh ginger
* 4 chicken breasts, cubed
salt and ground black pepper to taste
2 cups of white rice, cooked according to package
1.) Preheat an oven to 400 degrees Fahrenheit.
2.) Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
3.) Arrange the chicken cubes in a baking dish; season with salt and pepper.
4.) Pour sauce over cubed chicken and then sprinkle the top with pineapple chunks.
5.) Bake for 30 to 40 minutes or until chicken is cooked thoroughly.
6.) Serve over rice.