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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe was given to me by a dear friend, Jean. We have a monthly potluck at my Church and when she brings this recipe, there are lots of smiles on everyone's face. It is absolutely delicious. Placing here for safe-keeping. Ingredients:
12 large chicken thighs, boneless and skinless |
flour (for dredging) |
1/3 cup vegetable oil |
1 teaspoon garlic salt |
1 teaspoon lemon pepper |
1 (20 ounce) can pineapple slices, drained, reserve juice |
1 cup sugar |
2 tablespoons cornstarch |
3/4 cup apple cider vinegar |
1 tablespoon soy sauce |
1/4 teaspoon ginger (fresh is better) |
1 chicken bouillon cube |
1 large green bell pepper, cut into rings |
Directions:
1. Combine flour, salt and pepper. Dredge chicken in flour mixture and brown in oil. Remove and layer in a large pan.
2. Place pineapple juice in a 2 cup measuring cup and fill with water to the 1-cup line. Add sugar, cornstarch, soy sauce, vinegar, bullion cube and ginger and transfer to a saucepan. Bring to a boil for approximately 2 minutes.
3. Layer pineapple and pepper rings over each piece of chicken (cut rings in half if necessary). Pour liquid over chicken and pineapple and bake for 45 minutes at 350 degrees.
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