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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A sweet sauce with chicken and pineapple. Put on top of cooked rice, and it's super duper yummy. Ingredients:
8 boneless skinless chicken breast halves (abt 4oz. each) |
1/2 cup flour |
2 (20 ounce) cans pineapple slices in juice |
1 1/2 cups sugar |
1 cup cider vinegar |
4 tablespoons cornstarch |
2 tablespoons soy sauce |
2 teaspoons grated gingerroot |
1 teaspoon chicken bouillon granule |
2 large green peppers, cut into large pieces |
6 cups cooked white rice |
Directions:
1. To make chicken:.
2. Preheat the oven to 375 degrees.
3. Spray a large skillet with no-stick spray; heat.
4. Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
5. Add chicken to hot skillet and brown on both sides.
6. Transfer to a 9x13 baking dish and set aside.
7. To make sauce:.
8. Drain the pineapple, reserving the juice. Add enough water to make 2 1/2 cups of liquid.
9. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
10. Bring to a boil over medium heat. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
11. Pour half of the mixture over the chicken. Arrange the pineapple slices and green pepper on top. Then pour remaining sauce mixture on top.
12. Bake 30-40 minutes or until chicken is tender and not pink.
13. Serve over rice.
14. If freezing, put into separate containers a serving each. Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat. Freeze, reheat in the microwave for 5 mins on high :).
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