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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Potluck Polynesian Chicken Recipe

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This recipe for Potluck Polynesian Chicken is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk
1 c. flour
1 tsp. salt
1/4 tsp. black pepper
3 to 4 lbs. chicken pieces (I remove part of the skin)
1 c. canola oil
1 (20 oz.) can pineapple chunks in juice
1/2 c. sugar
2 T. cornstarch
1/2 c. cider vinegar
1 T. reduced sodium soy sauce
1/4 tsp. ground ginger
1 medium green bell pepper, sliced into thin strips
Cooked brown rice, optional
Directions:
Directions:
Preheat oven to 350º. Grease a 9 x 13 baking pan. Pour milk into a shallow bowl; combine flour, salt and pepper in a separate shallow bowl. Dip chicken in milk and dredge in flour mixture. Heat oil in a large skillet over medium-high heat; add chicken until browned; transfer to baking pan. Drain pineapple, reserving juice. Add enough water to equal 1 1/2 c. liquid. Combine sugar and cornstarch in medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger. Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly. Pour over chicken. (I make a batch and a half of the sauce as I like enough to use as sauce over the rice. I also use additional pineapple juice instead of the water.) Bake, uncovered, 30 minutes. Add pineapple and green pepper strips and bake an additional 15 minutes longer, or until chicken is tender and no longer pink in the center. Serve over rice.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This can be made ahead and kept in the refrigerator; bring to room temperature before baking or plan to bake a bit longer.

 

 

 

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