Hawaiian Chicken Casserole
Hawaiian food is always good at drawing out the flavors of exotic fruits and vegetables and melding them with different meats. No need to speak to your travel agent, though, you can create a tasty Hawaiian dish right at home.
- 1 Tbsp. canola oil
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 jalapeño chile seeded and chopped
- 3/4 cup sweet onion diced
- 3/4 tsp. kosher salt
- 2/3 cup light brown sugar
- 1/3 cup soy sauce
- 3 Tbsp. ketchup
- 2 Tbsp. rice vinegar
- 1 1/2 cups diced fresh pineapple
- 1 1/2 cups diced red bell pepper
- 1 1/2 lb. frozen fully-cooked crispy breaded chicken strips thawed and cut in 1 1/2-in. pieces
- 1/2 cup sliced fresh scallions
- 3 cups cooked jasmine rice
Preheat oven to 375°F. Heat oil in a medium saucepan over medium-high.
Add ginger, garlic, and jalapeño to the pan. Cook, stirring often, until fragrant, about 1 minute. Add onion and salt, and keep cooking and stirring until the onion begins to soften, another 2 minutes. Add brown sugar, soy sauce, ketchup, and rice vinegar, then bring to a simmer. Keep on stirring until the sugar is dissolved.
Sprinkle pineapple and bell pepper evenly in the bottom of a lightly greased 3 quart baking dish. Pour the brown sugar-soy mixture you just made over the pineapple mixture. Top the whole thing evenly with chicken tenders.
Bake the dish in your preheated oven for about 20 minutes. The liquid should be bubbly, and the chicken slightly crisp on top.
Give everything a light toss to coat the chicken. Sprinkle with scallions and serve over the jasmine rice.