oz) can pineapple tidbits, drainedPreheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
stir the chicken every 15 minutes so that it coated them in the sauce.
Halfway through remove foil and give chicken a toss in order to bake evenly on both sides. 1 kg Chicken fillet. 1 teaspoon chicken spice. 2 tablespoon sweet chilli sauce. 1 kg Chicken fillet. 1 teaspoon chicken spice. 2 tablespoon sweet chilli sauce
Add above to chicken and coat well. 2 Chickens – disjointed. Bake chicken in a closed casserole for about 1 hour and then remove cover and bake for about 15 minutes or longer, but don’t dry. 2 Chickens – disjointed
Add chicken and toss to coat. skinless, boneless chicken thighs, cut into 2 pieces. Thread 4 or 5 chicken pieces onto each skewer. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes. skinless, boneless chicken thighs, cut into 2 pieces
Return the chicken and pineapple to the pan and stir in the sauce mixture. 80ml chicken stock. 250g chicken fillets, thinly sliced. Stir-fry the chicken for 3-4 minutes or until browned. 80ml chicken stock. 250g chicken fillets, thinly sliced