We eat a lot of Asian style dishes in my home. I went in to the kitchen experimenting. I came up with this dish out of ingredients in my home. My family loved it. My husband had 3 pieces! It is a semi sweet yet savory dish. It is also on the lower fat side. I used boneless chicken thighs. You could also make this dish with pounded chicken tenders. That would make it really low fat. I hope you all enjoy my creation! :-)
Pound chicken thighs to half the original thickness.set aside.
Mix first 10 ingredients in a sauce pan. Open can of pineapple. Place half the pineapple with juice in a food processor. Pulse until chunks are pulverized. Strain and save juice.
Stir the pulverized pineapple into to sauce in pan. Mix
1 1/2 Tb of corn starch with 1/4 c pineapple juice until smooth. Set aside.
Cook sauce on medium heat until boiling. Shut burner off. Mix in the pineapple juice corn starch mixture. Stir until thickened. Remove from heat.
Preheat oven to 450 degree's . Spray sheet pan with canola or vegetable oil. In a bowl whisk 1/4 cup corn starch with the 3 egg whites. Dip the chicken coating well with mixture. Place on platter.
In a large fry pan add 2 tbs canola oil or vegetable oil. Heat on high. When oil is hot. Add as many pieces of chicken that will fit. Cook until golden on both sides. Do not cook through. It will finish cooking in oven. Fry remaining chicken.
Place browned chicken on sheet pan. Spoon sauce on chicken. Bake for 10-15 minutes. Turn chicken. Brush or spread more sauce on other side. Bake another 10 minutes. Open oven and add the remaining pineapple chunks on chicken. Turn oven to broil. Broil both sides of chicken until sauce gets sticky looking. Scoop sauce that is in pan drippings and divide among chicken.
Remove from pan. Place pineapple chunks on each serving. Serve with Jasmine or white rice.