This recipe was an accident but as I began to search for a name, I discovered that my concoction was not quite as original as I had first believed, known to many people as “Sticky Chicken.”
Of course, my use of pineapple juice gives is a more Hawaiian flare.
Despite needing to marinate, this dish comes together very quickly. The cooking time depends greatly on the size of your chicken breast. You could even reduce the time by using boneless, skinless chicken breast.
Our family enjoyed the chicken with Cuban Black Beans and yellow rice. For dessert? Fresh pineapple!
Hawaiian Sticky Chicken
- 1/2 cup cider vinegar
- 1/2 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 3 tablespoons honey
- 3 garlic cloves, pressed
- 1 cup flour
- 1/8 teaspoons pepper
- 3 tablespoons olive oil
- Split chicken breast
Combine the first 5 ingredients, whisking well.
Place chicken in a bowl or zip-top plastic bag, cover with marinade, and refrigerate overnight.
Mix the flour and pepper. Remove the chicken from the marinade and dredge through the flour.
Add olive oil to a hot skillet over medium-high heat and brown on all sides.
Pour the marinade over the chicken and bring to a boil. Reduce heat to medium-low.
Cover the skillet and simmer for about 20 minutes or until 160 degrees, turning pieces as need to prevent sticking. Remove chicken and keep warm.
Increase heat under skillet and bring the marinade to a boil, stirring constantly, and reduce the marinade to a sauce the consistency of syrup. Add the chicken back to the skillet and turn to coat.
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