Ginger and Pineapple Chicken

Preheat the oven to 375 degrees. Line a sheet pan with foil and grease foil.

In a medium bowl, whisk the eggs and water together.

In a gallon-sized plastic bag, combine cornstarch, flour, garlic powder, ground ginger, onion powder, sea salt and pepper. Make sure you mix well.

Dip diced chicken pieces into the egg wash and place each dipped piece of chicken into the plastic bag, then shake until evenly coated with flour mixture.

Place diced chicken, evenly spaced, on the prepared sheet pan.

Bake for 15 minutes. Flip the chicken over and bake for an extra 15 minutes, until you reach the desired crispness.

While the chicken cooks, prepare the sauce. In a small sauce pan, heat the coconut oil over medium heat. Add the garlic and fresh ginger, and cook for 30 seconds. Add the pineapple juice, soy sauce, preserves, brown sugar and cornstarch. Mix the contents of the pan and bring the sauce to a boil. Reduce the heat and cook the sauce until it thickens.

In a large bowl, toss the chicken and sauce, stirring to evenly coat. Add fresh pineapple and stir until everything is mixed. Serve the Ginger and Pineapple chicken over rice and garnished with chopped green onion.

(recipes adapted from cooks.com and tiphero.com)

I hope you enjoyed the Ginger and Pineapple Chicken and thank you for stopping by after your long day to check this lovely meal out! Meals to bring families back to sharing about their day and loved ones being able to learn something new!