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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've been making this flavorful recipe since a friend gave it to me 30 years ago. Chunks of sweet pineapple, tender chicken and crunchy water chestnuts are coated in a tasty glaze.Marian Platt, Sequim, Washington Ingredients:
1/2 cup barbecue sauce |
1/2 cup orange juice |
1/4 cup packed brown sugar |
2 tablespoons canola oil |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt, optional |
4 cups cubed cooked chicken |
1 can (8 ounces) pineapple chunks, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1-1/2 teaspoons ground ginger |
hot cooked rice |
Directions:
1. In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally.
2. Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes or until heated through. Serve with rice. Yield: 4 servings.
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