Chicken Hawaiian

• 2 1/2 to 3 lb. fryer, cut up
• 1 tsp. powdered ginger
• 1/2 c. cooking oil
• 1/2 lb. sliced mushrooms
• 1/2 c. papaya juice or apricot nectar
• 1 (2 3/4 oz.) pkg. sliced almonds
• 1/3 c. flour
• 1/2 tsp. salt
• 1 c. chopped green onion
• 1 (14 1/2 oz.) can chunk pineapple
• 1 (10 1/2 oz.) can chicken consomme
• 1 Tbsp. soy sauce
• salt to taste

1. Combine flour, ginger and salt in bag; shake chicken parts in mixture.
2. Brown in hot oil; set chicken aside.
3. Drain fat; return 1/3 cup to skillet and saute onion and mushrooms.
4. Add chicken, syrup from pineapple, papaya juice or apricot nectar, consomme and soy sauce; simmer and cover 1/2 hour.
5. Salt to taste.
6. Add pineapple and almonds; cook 15 minutes or until chicken is tender. Makes 4 to 6 servings.
7. Serve with Toasted Coconut Rice (recipe follows).

fryer, powdered ginger, cooking oil, mushrooms, papaya juice, almonds, flour, salt, green onion, pineapple, chicken consomme, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344903 (may not work)