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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like to serve with over cooked white rice. I sometimes use bone-in chicken and sometimes boneless. Ingredients:
1 (8 ounce) can pineapple chunks |
2 pounds chicken pieces or 4 boneless chicken breast halves |
2 tablespoons vegetable oil |
1 (10 1/2 ounce) can condensed chicken broth |
1/4 cup cider vinegar |
2 tablespoons brown sugar |
2 teaspoons soy sauce (i prefer to use tamari sauce) |
1 large clove garlic, minced |
1 green bell pepper, cut in strips |
3 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Drain pineapple, reserving juice.
2. In skillet, brown chicken in oil.
3. Pour off accumulated fat.
4. Add reserved pineapple juice, chicken broth, vinegar, brown sugar, soy sauce and garlic.
5. Cover and simmer over low heat 40 minutes (less if using boneless chicken.)
6. Add green pepper strips and pineapple chunks.
7. Simmer 5 minutes.
8. Combine cornstarch and water. Add to skillet.
9. Cook until thickened.
10. Serve over rice if desired.
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