Saying Grace: Chicken Waikiki

Two-year olds. Lots of joy amidst lots of hard. And one of the hardest things has got to be getting them to eat dinner. As we sit around the supper table, another delicious meal growing cold in front of my pouting son, I can feel my desire to control his eating habits reaching like long, bony fingers--eat, eat, EAT. And I'm sure he can feel it too because he responds with a two-year old battery of defenses including whining, pretending to be tired and distracting me with hugs and kisses.

It's never easy.

Almost never. Once in awhile we have those amazing nights when everyone is calm and peaceful. The baby is gurgling sweetly and the two-year old sits in his chair and feeds himself his dinner. Happily. And usually it's because we are eating chicken waikiki.

Tender pieces of chicken, dredged in flour and pan fried, are baked in a sweet and sour sauce, along with bits of red pepper and pineapple. The meal is spooned over a bed of rice, the sauce soaking down into the white grains. Add a green vegetable on the side--I love to use broccoli--and you have a tasty meal that even my picky two-year old describes as "So yummy!"

Chicken Waikiki

Serves 6 - 8

Total Time: 1 1/2 to 2 hours

2 - 4 boneless breasts, sliced into bite-sized pieces

1/3 cup vegetable oil

1/2 cup flour

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. seasoned salt

Sauce:

1 8 oz. can crushed pineapple (or pineapple chunks)

water (approx. 3/4 to 1 cup)

1 cup sugar

2 tsp. cornstarch

1/4 tsp. ground ginger

3/4 cup cider vinegar

1 T. soy sauce

1 chicken bouillon cube (or 3/4 tsp. chicken base)

1 large red pepper, cut into small strips

Drain pineapple in a strainer set over a pyrex 2-cup measuring cup.

I like to press on the pineapple with a spatula to get out as much juice as possible.

Set pineapple aside and add enough water to the measuring cup to equal 1 1/4 cups of liquid.

Whisk together sugar, cornstarch and ginger in a medium saucepan. Add vinegar, pineapple water, soy sauce and chicken bouillon cube. Bring to a boil and boil for 2 minutes. Set aside.

If you haven't done so, cut the chicken into bite-sized pieces. I like to cut the chicken breast into 1/4-inch slices and then cut the bigger slices in half. You don't want them too thick.

Combine flour, salt, pepper and seasoned salt in a medium bowl.

Dredge the chicken pieces in the flour mixture.

Heat oil in a large skillet over medium high heat. Place dredged chicken pieces in a single layer in the hot pan. Sear chicken for 2 - 3 minutes until deep, golden brown in color.

Carefully flip and sear on the other side as well. Once both sides are seared, remove chicken pieces to a 2 quart casserole dish.

You may have too much chicken to do in a single batch. If you need to do a second batch, then use a pair of tongs to clean out the pan with a few paper towels. Then add more oil and sear the second batch. You need to clean out the pan or the second batch will have burned bits all over it.