Chicken:
3 chicken breast or 1 package
salt and pepper
1 cup cornstarch
3 eggs, beaten
1/4 to 1/2 cup canola oil for frying
1 can of Dole pineapple tidbits or chunks
Sauce:
1 and 1/2 cups sugar
8 Tablespoons ketchup
1/2 cup white distilled vinegar
1/2 cup apple cider vinegar
2 Tablespoon soy sauce
2 teaspoons garlic salt
Trim off any excess fat from the chicken and then cut into 1 inch cubes Dip chicken into cornstarch and coat then dip into eggs to coat as well. Heat oil in large skillet or large non stick pan on med-high heat. Cook chicken until nice and browned. Scoop out any excess oil and discard.
Whisk all of the ingredients for the sauce until smooth. Then pour evenly over the chicken and let it simmer on low. (3 or 4 minutes).
Drain the can of pineapple tidbits but save 1/3 cup of the juice. Add the pineapple to the chicken and continue to simmer.
Add a couple of tablespoons of corn starch to the pineapple juice and use to thicken the dish to your desire.
Serve over rice.
