Pineapple Pepper Chicken Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 483
  • Fat:
  • 11 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 766 mg
  • Carbohydrate:
  • 83 g
  • Fiber:
  • 1 g
  • Protein:
  • 15 g


Pineapple Chicken Lo Mein

The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies... View this recipe »


 

Pineapple Pepper Chicken

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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.


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