Preparation
Preheat the oven to 190°C (375°F).
Set out three deep dishes. Pour the flour into the first dish. In the second dish, beat the eggs. In the third, pour the Haiku Panko coating.
Coat the chicken with the flour, then dip it into the eggs. Drip off the excess before coating the cubes with the Panko.
Lay the chicken cubes on a baking sheet covered with parchment paper. Bake for 20 to 25 minutes, turning the cubes a few times to cook evenly, just until the meat is no longer pink.
At the same time, strain the pineapple, making sure to keep 60 ml (1/4 cup) of the juice.
In a large pan, heat a bit of canola oil over medium heat. Fry the pineapple pieces for 1 to 2 minutes on each side.
Add the ginger and continue cooking for 1 minute.
Pour in the pineapple juice and sweet n sour sauce. Let simmer for 2 to 3 minutes.
Add the chicken and stir to cover the cubes with the sauce.
- Optionally, garnish with the green onions before serving.
