1
Cut chicken into 1 inch chunks.
2
Preheat oven to 325 degrees. Coat 9x13 baking dish with nonstick spray.
3
Whisk together pineapple juice, brown sugar, soy sauce, garlic, ginger and Sriracha in a medium bowl (sauce) set aside.
4
In a large bowl, season chicken with pepper and a dash of salt to taste. Stir in cornstarch and gently toss to combine.
5
Working one at a time, dip chicken into the mixed eggs.
6
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
7
Add chicken and pineapple to prepared baking dish. Top with pineapple juice mixture (sauce) set aside.
8
Steam white rice for 15-20 minutes.
9
Place chicken and pineapple into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
10
Place a 1/2 cup of steamed rice into small bowl and top with baked chicken pineapple mix serve immediately, garnished with green onions.
