Tahitian Chicken

• 5 lb. frying chicken pieces
• 2 Tbsp. butter or substitute
• 1 (20 oz.) can chunk pineapple in syrup
• 3 Tbsp. soy sauce
• 1/4 c. water
• 1 tsp. garlic, pressed or finely chopped
• 2 Tbsp. finely chopped crystallized ginger or 1 tsp. ground ginger
• 1 tsp. salt (optional)
• 1 medium seeded green pepper
• 1/2 c. sliced green onion
• 1 mango or papaya, peeled
• 1 c. halved cherry tomatoes
• 2 Tbsp. cornstarch

1. Cut green pepper into chunks; slice mango or papaya.
2. Saute chicken in butter or substitute until well browned.
3. Remove excess fat from pan.
4. Drain pineapple, reserving syrup.
5. Combine syrup, soy sauce, water and garlic and pour over chicken.
6. Sprinkle with ginger and salt.
7. Cover.
8. Simmer 30 minutes.
9. Remove chicken to heated platter.
10. Add pineapple, green pepper, green onion, mango or papaya and cherry tomatoes to pan juices.
11. Stir cornstarch in 2 tablespoons water; add to pan, stirring gently until mixture boils and thickens.
12. If mixture is not thick enough, stir in 1 additional tablespoon cornstarch mixed with 1 tablespoon water. Spoon over chicken.
13. Serves 6.

chicken, butter, pineapple, soy sauce, water, garlic, ginger, salt, green pepper, green onion, mango, halved cherry tomatoes, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217817 (may not work)