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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was given to me by a friend many, many years ago and has been a favourite of mine ever since. Ingredients:
3 lbs boneless chicken breasts |
1 1/2 cups unsweetened pineapple juice |
2/3 cup ketchup |
1/2 cup brown sugar, packed |
1/2 cup butter |
1/2 cup vinegar (i use cider vinegar) |
4 tablespoons cornstarch |
2 tablespoons salt |
2 tablespoons chili powder |
2 teaspoons soy sauce |
1/2 teaspoon worcestershire sauce |
1 (20 ounce) can pineapple chunks, drained |
Directions:
1. Mix pineapple juice and cornstarch in a saucepan until well blended.
2. Add all remaining ingredients except chicken and pineapple chunks.
3. Cook over medium heat, stirring occasionally.
4. Bring to a boil, cook until thickened.
5. Spray 13x9 baking dish with cooking spray.
6. Layer single layer of chicken.
7. Cover with sauce.
8. Add pineapple chunks on top of chicken/sauce.
9. Cover with reynolds wrap and bake for 45 minutes in a preheated 350 degree oven.
10. Remove reynolds wrap and bake an additional 30 minutes uncovered.
11. Serve as is or over rice.
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