Chicken Aloha

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 bottle (14 ounces) ketchup
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 medium green pepper, coarsely chopped
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1 teaspoon ground mustard
• 1 can (8 ounces) pineapple chunks, undrained
• Hot cooked rice

1. Preheat oven to 375u0b0. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken.
2. Bake, uncovered, 25-35 minutes or until a thermometer reads 165u0b0. Serve with rice.
3. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165u0b0, stirring occasionally.

chicken, ketchup, tomato soup, green pepper, cider vinegar, brown sugar, ground mustard, pineapple, rice

Taken from www.tasteofhome.com/recipes/chicken-aloha/ (may not work)