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Pineapple Chicken

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
4 cups cubed cooked chicken
2 cans (5-1/2 ounces each) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice

In a large saucepan, combine the first six ingredients until smooth.

Printed from tasteofhome.com Nov 19, 2008

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Pineapple Chicken cont.

Bring to a boil; reduce heat and simmer for 2 minutes, stirring
occasionally. Add the chicken, pineapple, water chestnuts and ginger;
cover and simmer for 10 minutes or until heated through. Serve with
rice.

Yield: 4 servings.