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1
Cook orzo for 9 minutes according to package directions.
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2
Drain, cover and keep warm.
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3
Beat egg in a shallow bowl.
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4
Place flour in another shallow bowl.
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5
Cut chicken thighs into 1-inch pieces.
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6
Heat oil over medium-high heat in a 10-inch skillet.
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7
Dip chicken pieces in egg, then coat with flour.
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8
Place coated chicken in hot oil.
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9
Cook for about 10 minutes, turning once with a spatula, until golden brown on both sides.
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10
Remove from skillet to a cookie sheet, then place in a warm oven while preparing sauce.
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11
Pour out and wipe the oil from the skillet.
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12
Place brown sugar, granulated sugar, bouillon and cornstarch into the same skillet.
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13
Stir to combine.
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14
Drain pineapple juice into the sugar mixture, stirring constantly.
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15
Add vinegar and A1 Sauce.
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16
Stir to blend.
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17
Cook and stir over medium-high heat until mixture comes to a boil.
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18
Continue cooking and stirring for 1 to 2 minutes until the sauce thickens well and turns clear.
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19
Stir in half of the pineapple chunks.
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20
Reserve the remaining pineapple chunks for another use.
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21
Bring sauce back to a boil.
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22
To serve, place orzo onto 4 serving plates.
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23
Top with chicken, then spoon the pineapple and a generous amount of the sauce over all.
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24
Sprinkle each serving with spring onion.
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25
Serve immediately and enjoy!
