Sweet and Sour Chicken

• 12 lb boneless chicken breast
• 1 cup fresh pineapple chunks or 1 cup canned pineapple chunk
• 1 cup green onion, cut into pieces
• 1 cup green pepper strip
• 12 cup jicama, cut into pieces
• 14 cup brown sugar
• 4 teaspoons cornstarch
• 14 cup red wine vinegar
• 12 cup fresh pineapple juice or 12 cup canned pineapple juice
• 1 teaspoon soy sauce
• 18 teaspoon red hot pepper sauce
• salt

1. Cut chicken; set aside.
2. Prepare pineapple, onion, green pepper and jicama; set aside.
3. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside.
4. In a 2 quart glass casserole dish put chicken pieces.
5. Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done.
6. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.
7. When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.
8. Cook 1 to 2 minutes until vegetables are desired doneness.
9. ENSALADA DE NOCHE BUE NA 1 (20 oz.)
10. can pineapple chunks 2 medium bananas 1 (16 oz.)
11. can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice.
12. Peel and section oranges, peel and slice bananas, core and slice apple.
13. Toss apple and bananas with orange sections and a little pineapple juice.
14. Drain fruits and beets.
15. Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.
16. Sprinkle with peanuts.
17. Thin mayonnaise with little milk to make drizzling consistency.
18. Serve with salad.
19. Makes 6 to 8 servings.

chicken breast, pineapple, green onion, green pepper, jicama, brown sugar, cornstarch, red wine vinegar, pineapple juice, soy sauce, red hot pepper sauce, salt

Taken from www.food.com/recipe/sweet-and-sour-chicken-3191 (may not work)