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Pineapple Pepper Chicken
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |