This post was sponsored by Collective Bias, Inc. As always all opinions stated are my own.
In need of quick and delicious recipes that he and his roommates can make, my oldest has been asking me for recipes. With Chinese New Year around the corner, my thoughts turned to Asian inspired dishes. Although not authentic, this Sweet and Tangy Tahitian Chicken is an update of one my mum used to make and one that my family has loved for years. So, I dusted it off and gave it a bit of a facelift. Since my son is not a shopper I knew that I needed to find everything at my local Ralphs….
and since we shop at the same chain, I knew he’d be able to find everything there – no excuses for not being able to make this after work!
This Sweet and Tangy Tahitian Chicken is incredibly easy to make. and uses some of my favorite pantry staples – Dole Pineapple Chunks packed in 100% pineapple juice and Kikkoman Less Sodium Soy Sauce.
Dole’s pineapple chunks are incredibly versatile – I use them in fruit salads , desserts and frequently add them to stir fries and no camping trip would be complete without at least one can. I grew up with Kikkoman Less Sodium Soy Sauce and use it to add a savory umami flavor to all kinds of dishes.
So, how easy is it to make this Sweet and Tangy Tahitian Chicken? Very! First, mince up some garlic and ginger and saute it in a little vegetable oil…
then add a can of Dole Pineapple Chunks packed in 100% pineapple juice, Kikkoman Less Sodium Soy Sauce, Kikkoman Sriracha sauce, a touch of brown sugar, worcestershire and some onion flakes. Bring it to a boil and then reduce to a simmer and add a little cornstarch mixed with water to thicken it.
Lay your chicken breasts in a glass or ceramic baking dish and pour the sauce over it…. and bake at 350 degrees for 30 – 40 minutes. I serve this Sweet and Tangy Tahitian Chicken over rice and Minute Rice is perfect for quick, convenient dinners. Although I used the Minute White Rice you could easily substitute the Minute Whole Grain Brown Rice or even the Minute Multi- Grain Medley. Aside from being quick (5 -10 minutes!!) these rices are virtually fool proof – which is a definite plus for beginning cooks like my son!!
All you need to do is boil water is a small sauce pan and add the rice…. Give it a quick stir, cover, and remove from the heat…And “ta da!!” You’ve got a pot of light and fluffy rice – perfect for soaking up all that tangy sauce!!!
Want more quick and easy chicken recipes? You might like:
Sweet and Tangy Chicken Tahitian
- 1 Tablespoon vegetable oil
- 2 cloves garlic minced
- 1 Tablespoon minced fresh ginger
- ½ cup Kikkoman Less Sodium Soy Sauce
- one 20 oz. can Dole Pineapple Chunks in Pineapple Juice
- 1 Tablespoon brown sugar
- 2 Tablespoons dried onion flakes
- ½ teaspoon Kikkoman Sriracha Sauce
- ½ teaspoon worcestershire sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 ¾ pounds skinless boneless chicken breasts
- 1 Tablespoon sesame seeds optional
- 2 Tablespoons sliced green onions optional
- Pre heat the oven to 350 degrees.
- In a small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved. Set aside.
- In a medium saucepan, heat the oil over medium high heat. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
- Add the soy sauce, pineapple chunks with their juice, brown sugar, onion flakes, sriracha sauce and worcestershire sauce. Bring mixture to a boil Reduce heat to low and add the cornstarch and water mixture. Stir. Cook for 2 minutes until the sauce thickens.
- Arrange the chicken breasts in a 7 x 11 baking dish. Pour the sauce over and place in a 350 degree oven. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees.
- Serve over Minute Rice and garnish with sesame seeds and green onions.