Directions:
- Mix flour, salt, & pepper to coat chicken parts well.
- Heat oil & fry as usual until brown on all sides until tender.
- Drain pineapple & add enough water to make 2 1/2 cups liquid.
- Combine sauce ingredients (except bell pepper) with liquid & boil 4 to 5 minutes.
- Place cooked chicken pieces in a shallow baking dish & cover with sauce.
- Bake, uncovered, for 30 minutes.
- Remove & add pineapple & bell pepper.
- Bake an aditional 30 minutes & serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.34 Kcal (2539 kJ) | ||
| Calories from fat | 275.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.66g | 47% | |
|---|---|---|---|
| Cholesterol | 65.67mg | 22% | |
| Sodium | 2008.08mg | 84% | |
| Potassium | 189.6mg | 4% | |
| Total Carbs | 73.85g | 25% | |
| Sugars | 41.61g | 166% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 8.66g | 17% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 11.6mg | 65% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 278.46 Kcal (1166 kJ) | ||
| Calories from fat | 126.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 47% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 22% | |
| Sodium | 922.19mg | 84% | |
| Potassium | 87.07mg | 4% | |
| Total Carbs | 33.91g | 25% | |
| Sugars | 19.11g | 166% | |
| Dietary Fiber | 1.5g | 13% | |
| Protein | 3.98g | 17% | |
| Vitamin C | 11.3mg | 41% | |
| Vitamin A | 0.6mg | 41% | |
| Iron | 5.3mg | 65% | |
| Calcium | 40mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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