Hawaiian Chicken

• 6 whole Boneless, Skinless Chicken Breasts
• Flour, Enough For Dredging Chicken
• 1 can (20 Oz. Can) Sliced Pineapple Rings
• 1 cup Sugar
• 2 Tablespoons Cornstarch
• 3/4 cups Cider Vinegar
• 1 Tablespoon Soy Sauce
• 1/4 teaspoons Ginger
• 1 cube Chicken Bouillon
• 10 ounces, fluid Jar Sweet And Sour Sauce
• 1 whole Green Pepper, Cut Into Rings

1. Dredge chicken in flour and brown in a skillet, but not necessary to cook through.
2. Place chicken in a large baking dish.
3. Drain the pineapple juice into a 2-cup measuring cup and add enough water to make 1 1/4 cups.
4. Combine this in a saucepan with the sugar, corn starch, vinegar, soy sauce, ginger and bouillon cube.
5. Bring this to a boil, stirring frequently (and stand backthe vinegar will clear your sinuses!).
6. Keep this at a steady boil for 2 minutes, then remove from heat and add the sweet and sour sauce.
7. Pour over the chicken.
8. Bake uncovered for 30 minutes in a 350-degree oven.
9. After the first 30 minutes, add the pineapple rings and green pepper rings to the top of the chicken pieces and bake 30 minutes longer.
10. Serve over white rice, if desired.

chicken breasts, flour, pineapple, sugar, cornstarch, vinegar, soy sauce, ginger, chicken bouillon, sour sauce, green pepper

Taken from tastykitchen.com/recipes/main-courses/hawaiian-chicken-3/ (may not work)