Pineapple Chicken

Okay so this is my Grandma Rosa's dish that she makes all the time. It's one of my dads favorites! My Grandma and I are part Chinese so i guess that's where the influence for this dish came from.

okay so here is what you'll need....

2 boneless skinless chicken breasts, 2 Carrots cut into 1 inch pieces, 3-6 Celery stalks cut into 1 inch pieces, 2 green bell peppers cut into 1 inch pieces, 1 Medium onion cut into 1 inch pieces, 3 cups and 1 tablespoon of flour, 2 tablespoons of pepper, 2 tablespoons of salt, 8oz of brown sugar,1 can of pineapple chunks, 1 large egg, 1 cup of water, oil (enough to coat the pan to fry the chicken, about 1/3 cup or so) and 1/2 cup of soy sauce.

I know i forgot the celery in this picture...I had to run to the store right after i took this to get some! I forget everything...

This is everything chopped, in case you wanted a general idea of how big I cut my veggies...I'm a visual learner, so stuff like this helps me out, rather than just reading what to to or how big to cut things =]

Okay now that you have seen what we need, in a large bowl mix the 3 cups of flour, salt and pepper. This will be our crust for the chicken. Next, in a small bowl add the milk and egg, beat them together to make a "bath" for the chicken

HELPFUL HINT: ( I dip all the chicken in the egg bath like so, then I throw it into the large bowl with the flour)

Once all the chicken is in the large bowl, get your hands dirty and mix the chicken all around until its completely coated like so..... then coat your pan with oil and place all the chicken pieces into the pan.

If you have lawrys seasoning salt i like to add some for a little extra flavor. But without it the dish still tastes amazing

Fry the chicken until it is golden brown and all sides. You will probably fry the chicken for out 5 minutes on each side. When the chicken is browned take the largest piece cut it down the middle and if there are any pink juices running then the chicken is not done and will need a few more minutes to cook.

Remove all the chicken from the pan and place on a plate lined with a paper towel so that the excess grease can drain off. While the chicken is doing that add the carrots and celery into the pan for about 5 minutes or until almost soft. Once that has browned and released the sugars from the carrots add in the onions and bell pepper.

In a small bowl empty the juice from the canned pineapple into it and add 1 tablespoon of flour. Whisk together until there are no lumps. This is important because you do want your sauce to be too thin...so the flour will help thicken your sauce. Add this to your pan with the veggies.

I know it looks kind of gross and that the lumps will never go away but keep whisking! They will, trust me!

After the flour and pineapple juice mixture is added to the pan, re-introduce the chicken to the pan and add the pineapple chunks as well.

Add in the brown sugar and soy sauce, and give the pan a good stir. Let all the ingredients cook together on low to medium heat for about 5-10 minutes covered so they can absorb each others flavors.

Waiting....

Waiting..

Waiting.

完成 (Wánchéng)**

Ill show you how to make the Fried rice on my next post & being Mexican I always need a little spice in my life....so i added a squirt of Sriracha Chili Sauce - That's what that red ketchup looking mark on my plate is =]

**Translation: FINISHED! (just in case you don't read Chinese ) ;)