Mom's Picnic Chicken Hawaiian
by Kimberley Thompson, Tastemaker in Residence
Not being a fan of regular fried picnic chicken; this is one of my favorite chicken dishes to take for any casual outdoor dinner.
12 chicken thighs
12 chicken chicken wings/drummies
1/2 cup flour
1/2 cup vegetable oil
Salt and pepper
1 can (1 pound) sliced pineapple
1 cup sugar
2 Tbsp cornstarch
3/4 cup cigar vinegar
1 Tbsp soy sauce
1/4 tsp fresh ginger, finely grated
1 chicken bouillon cube
1 large green pepper, cut crosswise into circles
- Wash thighs and wings; pat dry and dredge in flour. Set aside.
- Heat oil in a heavy cast iron frying pan to medium high. Add chicken pieces a few at a time. Do not over crowd the pan. Brown chicken on all sides; removing as they are well browned. Place in small shallow roasting pan, arranging so each piece is skin side up. Sprinkle with salt and pepper.
- Preheat oven to 350○.
- While heating make the sauce: Drain pineapple, pouring syrup into a 2 cup measure. Add enough water to make 1 1/2 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken.
- Bake uncovered for 30 minutes. Add pineapple slices and green pepper rings and bake 30 minutes longer. (I find I need to baste the sauce over the chicken and pineapple about 3 times during the last 30 minutes.)
- Put in a clean casserole dish to transport. Good hot or cool.
- Sauce does evaporate leaving behind sticky yummy chicken pieces with roasted pineapple circles and hot/sweet pepper rings.