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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda. Ingredients:
8 ounces pineapple chunks in heavy syrup |
2 lbs chicken parts |
2 tablespoons shortening |
10 ounces campbell's chicken broth |
1/4 cup vinegar |
2 tablespoons brown sugar |
2 teaspoons soy sauce |
1 large garlic clove, minced |
1 medium green pepper, cut in squares |
3 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Drain pineapple chunks, reserving syrup.
2. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
3. Serve with cooked parsleyed rice.
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