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Pineapple Pepper Chicken

 Pineapple Pepper Chicken
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
12 ServingsPrep: 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 reduced-sodium soy sauce
  • 2 teaspoon chicken bouillon granules
  • 3/4 teaspoon ground ginger
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
  • 3 tablespoons canola oil
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 medium green pepper, julienned

Directions

  • Preheat oven to 350°. In a large saucepan, combine first 10
  • ingredients; stir until smooth. Bring to a boil; cook and stir 2
  • minutes or until thickened. Set aside. In a large skillet over
  • medium-high heat, brown chicken in oil on all sides.
  • Place chicken in two greased 13x9-in. baking dishes. Pour sauce over
  • chicken. Bake, uncovered, 45 minutes or until chicken juices run
  • clear. Add pineapple and green pepper; bake 15 minutes or until
  • heated through. Yield: 12 servings.

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Pineapple Pepper Chicken (continued)

Nutritional Facts: 1 serving (1 piece) equals 483 calories, 11 g fat (2 g saturated fat), 44 mg cholesterol, 766 mg sodium, 83 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.