Pineapple Chicken

• 1- 1/2 cup Pineapple Juice
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Soy Sauce
• 13 cups Brown Sugar
• 1/4 cups Ketchup
• 2 Tablespoons Cornstarch
• 1 cube Chicken Bouillon
• 1 teaspoon Ground Ginger
• 3 Tablespoons Olive Oil
• 1/2 cups Flour
• 1 Tablespoon Seasoned Salt
• 1/4 teaspoons Ground Black Pepper
• 1- 1/2 pound Frozen Chicken Strips, Thawed And Cut Into 1" Chunks
• 3 whole Carrots, Peeled And Sliced
• 1 whole Green Pepper, Stem And Seeds Removed, Then Sliced
• 1/2 whole Onion, Chopped
• 1 Tablespoon Minced Garlic
• 20 ounces, fluid Canned Pineapple Chunks, Drained, Juice Reserved

1. In medium saucepan, combine pineapple juice, vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger.
2. Stir over medium heat until smooth.
3. Bring to a boil and cook for 2-3 minutes until thickened.
4. Remove from heat and set aside.
5. In a large skillet, heat 3 tablespoons oil over medium high.
6. Mix together flour, seasoning salt, and pepper in a large plastic bag.
7. Add the chicken into the bag, seal it and move the chicken around to coat chicken with flour mixture.
8. Place chicken in hot skillet.
9. Cook until no longer pink, and browned on all sides.
10. When cooked through, add carrots, pepper, onion, garlic, and pineapple chunks.
11. Pour sauce over chicken and vegetables and bring to a boil.
12. Cook on medium high heat for another five minutes until veggies are tender.
13. Serve over cooked rice.
14. Enjoy!

pineapple juice, red wine vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, ground ginger, olive oil, flour, salt, ground black pepper, chicken, carrots, green pepper, onion, garlic, pineapple

Taken from tastykitchen.com/recipes/main-courses/pineapple-chicken-2/ (may not work)