Pineapple Pepper Chicken
- 1 c. unsweetened pineapple juice
- 5/8 c. sugar
- 1/2 c. vinegar
- 3/8 c. water
- 1/4 c. packed brown sugar
- 1/6 c. (approximately) cornstarch
- 1/8 c. (approximately) ketchup
- 1-1/2 Tbsp. soy sauce
- 1/2 tsp. chicken bouillon granules
- 1/4 tsp. ground ginger
- 4 chicken breasts
- 1 can (8 oz.) pineapple chunks
- 1 medium green pepper, julienned
- Cooked rice
- In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Brown chicken in a skillet, or quickly grill. Place in a 9 x 9 inch greased baking dish sprayed with Pam. Pour reserved sauce over chicken. Bake, uncovered at 350u0b0 for 45 minutes. Add pineapple chunks and green pepper strips. Bake 15 minutes longer or until heated through. Serve with rice. Yields 4 servings. This recipe easily doubles or triples for 8 or 12 servings.
pineapple juice, sugar, vinegar, water, brown sugar, cornstarch, ketchup, soy sauce, chicken bouillon granules, ground ginger, chicken breasts, pineapple, green pepper, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=68023 (may not work)