Ingredients:
2 pounds of chicken
3 tablespoons brown sugar
2 tbsp flour
3 pats of butter
3 tbsp light soy sauce
1 cup pineapple juice
20 oz can of crushed pineapple (drained)
1 tsp black pepper
Directions:
Preheat oven to 375 degrees.
Melt butter in a small saucepan set over medium heat. In a medium-size bowl, stir flour with sugar, then whisk into melted butter. Stir in pineapple juice. Keep stirring with whisk for about 5 minutes until the sauce becomes thick and bubbly. Add in soy sauce and pepper.
Lay chicken in pan and pour sauce over chicken. Bake for 30 minutes, and then add crushed pineapple to pan, pushing pineapple pieces into the sauce. Bake for another 20-25 minutes, basting a couple of times until tender.
Serve over rice.
*** This is an adaption from a crock pot recipe that I made last week. I did not prefer the crock pot version and waited to share the recipe until after I'd converted it. This recipe is basically two recipes that I'm familiar with, rolled into one. I was quite proud of myself for coming up with it and will be making it again!
This reminds me of the Sweet N' Sour pork dish that my dad used to make. *big smile*
ReplyDeleteHugs. *HG*
Take care and bye, :)!
Olga/Maddie
It definitely has a sweet and sour kind of flavor to it! Pork would be great with this recipe as well! That may very well be an idea for later :)
DeleteSounds deelish! I think I would add some stir-fry veggies to it, like broccoli florets and maybe green peppers. Or pea pods, I love me some pea pods.
ReplyDeleteIDK why this won't let me comment with my LJ account like it did before. Hmm.
The last time I made it in the crock pot, I had broccoli florets on the side. I would love to try it with green peppers, and maybe even some onion. It's definitely versatile!
DeleteThis comment has been removed by the author.
ReplyDelete