Pineapple Pepper Chicken
Taste of Home
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I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners.
-Phyllis Minter, Wakefield, Kansas
SERVINGS: 12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 1 hour
Ingredients:
- 4 cups unsweetened pineapple juice
- 2-1/2 cups sugar
- 2 cups white vinegar
- 1-1/2 cups water
- 1 cup packed brown sugar
- 2/3 cup cornstarch
- 1/2 cup ketchup
- 6 tablespoons soy sauce
- 2 teaspoon chicken bouillon granules
- 3/4 teaspoon ground ginger
- 3 tablespoons canola oil
- 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
- 1 can (8 ounces) pineapple chunks, drained
- 1 medium green pepper, julienned
Directions:
In a large saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown the chicken on all sides.
Place chicken in two greased 13-in. x 9-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. Add pineapple and green pepper. Bake 15 minutes longer or until heated through. Yield: 12 servings.