Ayam Hawaii Manis Panggang

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set aside.
2. Cut 4 boneless skinless chicken breasts into bite-sized pieces and season well with ¾ teaspoon salt and ½ teaspoon ground black pepper.
3. Add 1 ¼ cups cornstarch to a large ziplock bag, and 3 large beaten eggs to a bowl. Add the diced chicken to the ziplock bag and close it securely before shaking vigorously, until all the chicken is evenly coated in cornstarch.
4. Dip each piece of chicken into the eggs until coated. To prevent the chicken from sticking, you can place the coated pieces on a parchment-lined baking sheet.
5. Heat ⅓ cup canola oil in a large skillet over medium-high heat, and cook the breaded chicken in 2-3 batches until browned. No need to cook them completely through, since they will finish cooking in the oven. Add the browned pieces to the prepared baking dish.
6. Combine 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup soy sauce, 2 teaspoons minced garlic, and 1 tablespoon cornstarch in a medium bowl, then pour over the chicken.
7. Top with 1 cup diced red bell pepper and 1 (20-ounce) drained can pineapple tidbits.
8. Bake uncovered for 1 hour, stirring the chicken every 15-20 minutes or so to coat it evenly in the sauce. Let the dish stand for 5-10 minutes before serving.