Tropical Chicken

• 1 (3-1/2) broiler fryer chicken, cut up
• 3 tbsp. cooking oil, divided
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 3 md. tomatoes, peeled and chopped
• 3 cups pineapple chunks, fresh
• canned
• 1/4 cup pineapple juice
• 1 hot red pepper, seeded and chopped
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 can (8 oz.) sliced waterchestnuts, drained
• 1/2 lb. fresh snow peas
• 1 tbsp. fresh chives, chopped
• Hot cooked rice

1. In a skillet over medium heat, brown the chicken in 2 Tablespoon of oil; remove and set aside.
2. In the same skillet, saute onion and garlic inremaining oil until tender.
3. Add tomatoes, pineapple, pineapple juice, red pepper, salt and pepper and water chestnuts.
4. Return chicken to the pan;bring to a boil.
5. Reduce heat; cover and simmer for 45 minutes.
6. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tenderand chicken juices run clear.
7. Thicken pan juices if desired.
8. Serve over rice.

chicken, cooking oil, onion, garlic, tomatoes, pineapple, pineapple juice, hot red pepper, salt, pepper, waterchestnuts, fresh snow peas, fresh chives, rice

Taken from www.foodgeeks.com/recipes/3483 (may not work)