RCI-MT.004.0451.001
Henry Estate Pineapple Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- ¼ cup
- 2 tablespoons
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 4 cups
- 2 cans
- can sliced water chestnuts drained8 ounce
- 1½ teaspoons
Method
1
Mix all purpose flour, salt, freshly ground black pepper, and ground ginger together in a small bowl to create a dry seasoning blend.
1 minutes
2
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
2 minutes
3
Add cubed cooked chicken to the hot oil and toss to coat evenly, cooking for 2-3 minutes until lightly browned at the edges.
3 minutes
4
Sprinkle the dry seasoning mixture over the chicken and stir constantly for about 1 minute until the flour is fully incorporated.
1 minutes
5
Pour in barbecue sauce and orange juice, stirring well to combine and dissolve any flour lumps.
1 minutes
6
Add brown sugar to the mixture and stir until fully dissolved and the sauce is smooth.
1 minutes
7
Fold in drained pineapple chunks and drained water chestnuts gently, stirring to distribute evenly throughout the chicken.
1 minutes
8
Simmer the mixture over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the chicken and fruit.
9 minutes
9
Taste and adjust seasoning with salt and pepper as needed before serving hot.