If there is one dish that I would have to call my specialty it would be this. Ever since I came up with the idea to use pineapple jam instead of pineapple juice in my sweet n sour sauces the dish has never been the same. This recipe came out extra special, due to the fact that the grocery store did not have any pineapple jam, but had pineapple coconut jam. I was very excited to try this new flavor combo to see how this could make a delicious lunch.
I must say I prefer the pineapple coconut jam to the straight pineapple. I don’t know what it is about it, but there is a little something extra that I can’t explain. It always amazes us, the chicken seasoning is so simple, the sauce itself it also very simple yet everything put together is like a flavor explosion in your mouth.
The sweet and sour potatoes were another hit, now I am convinced anything can be tossed in sweet and sour sauce and be delicious. Since the dish itself is on the sweeter side I paired it with two refreshing vegetables, avocado and carrot sticks. The avocado especially is great with the chicken and potatoes. This is great as left overs, so go ahead and make a batch and take to to lunch for a few days.
Ingredients (printable recipe)
1 lb chicken breast tenderloins
1 teaspoon seasoning salt
½ teaspoon black pepper
3 tablespoon oil
1 cup flour
3 white potatoes
Enough oil for deep frying
Enough oil for deep frying
¼ cup Red bell pepper
¼ cup Yellow bell pepper
¼ cup Green bell pepper
1 teaspoon oil
¼ cup onion
¼ cup Ketchup
1 whole Lime juice
2/3 cup Pineapple jam
½ tsp. salt
1 tbsp sugar (optional)
- Peel the potatoes and chop into 1 inch cubes and put to soak in salted water
- Chop onions, sweet peppers into very fine pieces
- Chop the clean chicken into cubes season with seasoning salt, black pepper and oil
- Heat a deep pan with enough oil till the temp is between 375 and 400 degrees
- Strain the potatoes and pat dry place in the hot oil and fry until golden brown and crispy set aside on a cooling rack or paper towels
- Place the seasoned chicken and flour in a zip loc bag and shake vigorously coating the chicken with flour
- Remove the excess flour and fry in the hot oil until golden brown and crispy set aside
- Sauté the onions green, yellow and green peppers in some oil
- Add ketchup, jam, lime, salt and sugar mix until the jam has melted and all the ingredients have come together
- Toss the chicken and potatoes in the sweet and sour sauce and serve.
- In actuality any jam can be used, it does not have to be pineapple. I choose pineapple for the citrus properties, it adds both sour and sweet, any citrus fruit jams, even apricot jam, I'm sure would be just fine for the sauce.
- I personally don't use berry jams (strawberry blackberry blueberry etc.) just because they are mostly sweet and flavors tend to be very strong and over powering.
- when you strain the potatoes from the salted water, don't wash them off, just strain and dry them.
- I did not give the amount of salt for the salted water to soak the potatoes because i don't know your container size and water quantity. A good test to know if your water is salty enough is to taste it, if you cant taste the salt in the water then its not salty enough. Its the sated water that is seasoning the potatoes.
Get yourself one of these cute little lunch trays/plates I got a small one and I love it, will be using it to display all my lunch ideas for the rest of the month.
Left is a small 7x9 on the right is a large 9x11