Pineapple Chicken

Original Recipe: 
2 Chicken breasts
2 tbsp soy sauce
1 tsp vinegar
1 tbsp corn starch
1 can pineapple tidbits (I used in juice, original recipe calls for in syrup, but clearly we're being healthy here)
2 tbsp flour with some salt and pepper for seasoning
oil for cooking.

Cut chicken into chunks and toss in the flour/salt/pepper mixture.  Put in oil heated in pan and cook for ~5 minutes.  As it cooks (or before) drain the pineapple and reserve the juice (it calls for 1/2 cup, but just use what you get) and mix the juice with soy sauce, vinegar, and cornstarch.  Add this sauce to the pan and heat until thickened and the chicken is done.  Then add pineapple until heated through.

Baker: Brittany

Assessment: Good for ghetto chinese.  A bit salty, but seriously tasty.  I love how tender and moist the chicken stays (prolly because of the flour coating? IDK but it's my favorite part).  Wonderful served with rice and we added some snow peas tonight too (added a nice crunch).

Fixes: Could have used more vinegar for a bit more tang.


Future Deliciousness: It's an old recipe from my mom's family... so it's pretty stuck in its ways.

Extra Credit: Gone too soon/I don't have an iphone :(

Question from vitrailmiroir: What did you serve it with? Noodles? Rice?
Answer: We've always served it with rice, makes for a good way to soak up the sauce and continues allowing you to pretend it's Chinese :)