Hawaiian Chicken

One of the best dishes I’ve ever made…

4 Chicken Breast, skin on, boneless
2 Tablespoons arrowroot
1 cup tapioca flour
1/3 cup butter
salt and pepper

Sauce;
1 can pineapple tidbits, in juice
1/2 cup sugar
2 Tablespoons arrowroot
3/4 cup vinegar
1 Tablespoon wheat free tamari
1 Tablespoon ginger, grated, reserve juice
1/4 cup chicken stock reduction
1 green pepper
1/2 Spanish onion, diced

1)  Preheat oven to 350 degrees.

2)  Wash chicken, dry.  Coat chicken with flour mixed with arrowroot and salt and pepper.  Heat butter in large heated (medium) iron frying pan.  Fry,, browning about 4 minutes each side.  Remove from pan and place on plate. 

3) Sauce; Drain pineapple, pouring all of the juice into a 2 cup measuring cup.  .  Add enough water to make 1 1/4 cup liquid.  In a medium saucepan combine liquid, sugar, arrowroot, vinegar, soy sauce, ginger and stock.  Bring to a simmer, stirring very often with a whisk.

4)  Simmer 2 minutes until it’s clear and thickened.  Pour over chicken and bake 30 minutes, then begin checking temperature until it is 160.

5) Sauté diced onions in butter until caramelized, add peppers and pineapple, simmer a few minutes until it thickens.  Serve over chicken.