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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Ingredients:
1 chicken, cut up (i use 6 boneless, skinless chicken breast halves) |
1/2 cup flour |
1/3 cup salad oil |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (20 ounce) can sliced pineapple |
1 cup sugar |
2 tablespoons cornstarch |
3/4 cup cider vinegar |
1 tablespoon soy sauce |
1/4 teaspoon ginger |
1 bouillon cube (chicken) |
1 large green pepper, sliced |
Directions:
1. Heat oven to 350*.
2. Coat chicken with flour.
3. Heat oil in large frying pan and brown chicken on all sides.
4. Remove to a shallow roasting pan.
5. Arrange pieces skin side up.
6. Sprinkle with salt and pepper.
7. Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
8. Add water to make 1 1/4 cups.
9. Mix in cornstarch to dissolve.
10. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
11. Bring to a boil for 2 minutes.
12. Pour over chicken.
13. Bake uncovered for 30 minutes.
14. Add pineapple slices and peppers.
15. Bake 30 minutes more.
16. Serve with rice and enjoy!
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