Hawaiian Pineapple Chicken

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 boneless skinless chicken breast halves (6 ounces each)
• 3 tablespoons canola oil
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon ground ginger
• 1 can (20 ounces) unsweetened sliced pineapple
• 1/2 cup cider vinegar
• 1 tablespoon soy sauce
• 1 medium green pepper, cut into rings
• Hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish.
2. In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350u0b0 for 20-30 minutes or until a thermometer reads 170u0b0. Serve with rice. Freeze option: Cool chicken mixture. Freeze 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.

allpurpose, salt, pepper, chicken, canola oil, sugar, cornstarch, chicken bouillon granules, ground ginger, pineapple, cider vinegar, soy sauce, green pepper, rice

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