Hawaiian Chicken

• 2 chicken breasts, deboned
• 1/3 c. flour
• 2 tsp. ginger
• salt and pepper to taste
• 1 can pineapple chunks with juice
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 3 Tbsp. vinegar
• 1 bell pepper
• rice, cooked
• 8 pork chops
• 2 medium onions, sliced
• 2 green peppers, sliced
• 1 clove garlic, crushed
• 2 (8 oz./250 g) cans tomatoes
• 3 Tbsp. tomato paste
• thyme
• salt and pepper
• a few drops hot pepper sauce or 1 bird pepper, finely minced (optional)

1. Season the chops with flour, salt and pepper and brown them in a little oil.
2. When browned, remove them from the pan with a slotted spoon.
3. Fry the onions, garlic and green peppers slowly until soft and return the chops to the pan, adding the tomatoes, tomato paste and thyme.
4. Allow to boil for a couple of minutes. Season to taste, lower the heat and simmer until the meat is tender, about 45 minutes, adding more liquid, if required.

chicken breasts, flour, ginger, salt, pineapple, sugar, soy sauce, vinegar, bell pepper, rice, pork chops, onions, green peppers, clove garlic, tomatoes, tomato paste, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988557 (may not work)