Chicken and pineapple infused with a sweet Asian flavor.
- 20 oz can crushed pineapple with juice
- 1 tsp heaping cornstarch
- 1/4 cup GF soy sauce
- 1/4 cup GF ketchup
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 cup cider vinegar
Cut up chicken pieces into cubes and arrange in a single layer in the bottom of a 9" x 13" glass pan.
Put all sauce ingredients together in a blender. Mix well then pour over chicken pieces.
Bake 15 minutes at 450F, then reduce heat to 350°F and bake 30 minutes more.
Serve pineapple chicken over a bed of hot steamed rice.