I wanted to try something different and found another one of Nanny’s recipes that looked interesting. To clarify Nanny is my dads mother and Granny is my moms mother.
- 1 broiler fryer chicken, cut in pieces (used 4 boneless breast, thighs would also work)
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper (also used a pinch of cayenne)
- 1/3 cup oil (original called for margarine)
- 1 can pineapple chunks
- 1 Tbsp. cornstarch
- 1/4 cup water
- 3 Tbsp. vinegar
- 1 Tbsp. soy sauce
- 1/2 c. brown sugar
- 1/4 c. ketchup
- 3/4 c. sweet pickles, cut in small pieces
Combine flour, salt, pepper (cayenne if using) in a paper bag add chicken and shake to coat. In a large frying pan add oil and fry chicken. Instead of a bag I used a pie tin for my flour mix, this is your chance to get the savory into the dish don’t skimp on the salt.
Chicken breast don’t have much flavor so I brined these for about 4 hours. Basically your just pan frying the chicken, make sure to get some color on it. Reduce heat, cover and simmer until tender*. Add pineapple juice to the pan and deglaze (reserve chunks). Mix cornstarch with water and stir with vinegar, soy sauce, sugar, ketchup. Simmer until clear and thick. Add pineapple, pickles and chicken if you removed it from the pan. I kept it in the whole time.
It’s good served over rice. I was on the fence about using the pickles but it worked for me.
*I deviated from the original recipe to make this a one pan meal. Originally it used a separate pan to cook the chicken and then used another with a Tbsp oil and the cornstarch mix and continued.
If your pan gets to dark when cooking the chicken restart in a fresh pan. My fond was a nice golden color so I just kept going.