Hawaiian Chicken - OAMC

• 8 boneless skinless chicken breast halves (abt 4oz. each)
• 12 cup flour
• 2 (20 ounce) cans pineapple slices in juice
• 1 12 cups sugar
• 1 cup cider vinegar
• 4 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 teaspoons grated gingerroot
• 1 teaspoon chicken bouillon granule
• 2 large green peppers, cut into large pieces
• 6 cups cooked white rice

1. To make chicken:.
2. Preheat the oven to 375 degrees.
3. Spray a large skillet with no-stick spray; heat.
4. Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
5. Add chicken to hot skillet and brown on both sides.
6. Transfer to a 9x13 baking dish and set aside.
7. To make sauce:.
8. Drain the pineapple, reserving the juice.
9. Add enough water to make 2 1/2 cups of liquid.
10. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
11. Bring to a boil over medium heat.
12. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
13. Pour half of the mixture over the chicken.
14. Arrange the pineapple slices and green pepper on top.
15. Then pour remaining sauce mixture on top.
16. Bake 30-40 minutes or until chicken is tender and not pink.
17. Serve over rice.
18. If freezing, put into separate containers a serving each.
19. Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat.
20. Freeze, reheat in the microwave for 5 mins on high :).

chicken, flour, pineapple, sugar, cider vinegar, cornstarch, soy sauce, gingerroot, chicken bouillon granule, green peppers, white rice

Taken from www.food.com/recipe/hawaiian-chicken-oamc-117860 (may not work)