- 4 large boneless chicken breasts, cut into 1 inch pieces
- 1/4 tsp. pepper
- 1/2 cup flour
- 1 cup sugar
- 1, 20 oz. can sliced pineapple
- 1 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1/3 cup vegetable oil
- 1 tsp. salt
- 3/4 cup vinegar
- 1 chicken bouillon cube
- 1/4 tsp. ginger
- 1 large red bell pepper, sliced
Coat chicken in flour and cook in oil until browned. Arrange chicken in a casserole dish. Sprinkle with salt and pepper.
Sauce: Drain pineapple, pouring juice into a measuring cup. Add water to juice to make 1 1/4 cups. In medium sauce pan combine sugar and cornstarch, stir well. Add pineapple juice, vinegar, soy sauce, ginger, and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Lay pineapple and pepper slices on top. Bake covered for 15 minutes and then uncovered for 15 minutes at 350 degrees (or until thickened). Serve over rice.
From the kitchen of Jenni Prusinowksi.
