Aloha Chicken

• 2 1/2 pounds chicken pieces skinned
• 2 each chicken bouillon cubes low-sodium
• 1 tablespoon olive oil or butter or margarine
• 1 cup green bell peppers diced
• 1 cup radishes thinly sliced
• 1 cup pineapple chunks unsweetened
• 1/2 cups pineapple juice juice from can
• 1 teaspoon soy sauce, light
• 2 tablespoons flour, all-purpose
• 1 dash black pepper
• 4 1/2 cups rice, cooked
• 1 x chow mein noodles optional

1. Cook enough rice to yield 4 1/2 cups of cooked rice.
2. Meanwhile simmer the chicken in water with bouillon cubes.
3. Remove meat from bones and cut into chunks.
4. Save 1 cup of chicken broth.
5. While chicken is cooking, add oil in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown.
6. Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 teaspoon soy sauce.
7. Add to pan.
8. Mix flour with 1 Tb.
9. cold water and stir to remove lumps.
10. Add to vegetables.
11. Add cut up chicken and a dash of pepper, and cook until everything is hot.
12. Serve over rice.
13. If desired, sprinkle chow mein noodles on top.
14. Serves 6.
15. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
16. Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
17. Exchanges: Bread 4 1/2, Meat 2.

chicken, chicken bouillon cubes, olive oil, green bell peppers, pineapple, pineapple juice juice, soy sauce, flour, black pepper, rice, noodles

Taken from recipeland.com/recipe/v/aloha-chicken-2889 (may not work)