Sheila's Pineapple Chicken

• 2 -3 boneless skinless chicken breast halves (cut in 1 in. squares)
• 14 cup cornstarch
• 2 -3 tablespoons vegetable oil
• 34 cup apple cider vinegar
• 1 tablespoon soy sauce
• 14 teaspoon ground ginger
• 1 teaspoon chicken bouillon granule
• 1 green pepper (cut in 1/2 in. squares)
• 1 (14 ounce) can pineapple tidbits (drained...save liquid in meas. cup)
• 23 cup white sugar
• 2 tablespoons cornstarch

1. Place 1/4 cup cornstarch in plastic bag along with chicken and coat well.
2. Shake off excess.
3. Brown lightly on all sides in oil.
4. To saved pineapple juice, add water to make 1 1/4 cups.
5. In saucepan stir together juice/water combo, sugar and granules, ginger, soy sauce, vinegar and 2 tablespoons cornstarch.
6. Cook over med.
7. heat until thick, and mixture comes to a boil.
8. Stir constantly, cooking another 2 minute.
9. Note: I usually just do this last step in a large meas.
10. cup in the microwave for 3 or 4 minute stirring every minute, until thick.
11. Place browned chicken in lasagne sized pan and cover with the sauce.
12. Bake at 350 degrees for 30 minutes.
13. Add the green pepper and pineapple and continue to cook for another 30 minute.

chicken, cornstarch, vegetable oil, apple cider vinegar, soy sauce, ground ginger, chicken bouillon granule, green pepper, pineapple tidbits, white sugar, cornstarch

Taken from www.food.com/recipe/sheilas-pineapple-chicken-112518 (may not work)