Chicken with ginger and pineapple

Chicken with ginger and pineapple

  • Préparation

    Prep time: 15 minutes

  • Cuisson

    Cooking time: 25 minutes

  • Portions

    Servings: 4 servings




  • 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.