So in light of all the glorious Hawaiian talk going on the past couple days, I decided it was the PERFECT time to post this dish!! A couple of things about this meal:
1-I had this WAY before I went to Hawaii
2-It was a meal my mom made growing up
3-And was my FAVORITE as a child
4-My parents gave me some of their recipes and this was one of them
(My dad actually hand drew the Hawaiian islands next to the printed recipe… HILARIOUS)
5-I always wanted to try this recipe, but was nervous it wouldn’t live up to the memory hype
7-Because man, this meal screamed comfort food to me. Weird huh?
Okay enough with the numbers. I recently made this for the first time a couple weeks ago. As a child, I thought this meal was the best!! Chicken with a yummy sauce and PINEAPPLE! For dinner!! How fun and fancy is that? However, since I hadn’t had it in years, I was thinking it might not be as good as I remember:)
As I was making this dish, I became really nostalgic – and for a few minutes, I became that little Douglas girl that I once was:) I wasn’t reliving any memories in particular, but just had a flash moment where all of a sudden I felt like I was living years ago. It was like bringing a part of my childhood into the woman I am now.
And so I decided even if this meal wasn’t that good or the hubs didn’t like it – – it was still really special to make and eat. I felt like I was re-living my childhood in a really good way.
As an added bonus – it was DELICIOUS!!! Bryan really liked it too, which is always a plus:)
from the Douglas family cookbook:)
- 6 chicken breasts
- 1 t. salt
- 1/4 t. pepper
- 1/3 c. vegetable oil
- 1/2 c. flour
- 14 oz. can sliced pineapple
- 1 chicken bouillon cube
- 1 T. soy sauce (low sodium)
- 2 T. cornstarch
- 1/4 t. ginger
- 3/4 c. cider vinegar
- 3/4-1 c. sugar
- 1 large green or red pepper
Coat chicken with flour and brown on both sides in a large skillet with oil and seasoning. Place browned chicken in a shallow roasting pan or 9×13 pan. (Please note – I cut the recipe in half). Preheat the oven to 350 degrees and make sauce.
Drain pineapple, SAVING the juice and adding water to make 1 1/4 cups of liquid. Set pineapple aside. In a medium saucepan combine sugar, cornstarch, vinegar, soy sauce, ginger, bouillon cube and pineapple liquid. Bring to a boil, stirring constantly. Boil 2 minutes and pour over chicken steaks.
Now grab your super fresh canned pineapple. Cut your pepper.
Serve chicken on top of rice (Jackie style) or to the side (Bryan style).