Tropical Chicken

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 3 tablespoons canola oil, divided
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 3 medium tomatoes, peeled and chopped
• 3 cups fresh or canned pineapple chunks
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/4 cup pineapple juice
• 1 hot red pepper (4-1/2 to 5 inches), seeded and chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh snow peas
• 1 tablespoon minced chives
• Hot cooked rice

1. In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
2. In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
3. Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

chicken, canola oil, onion, garlic, tomatoes, pineapple, water chestnuts, pineapple juice, hot red pepper, salt, pepper, snow peas, chives, rice

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