Pineapple Pepper Chicken
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 12 servings.
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
Ingredients
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4 cups unsweetened pineapple juice
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2-1/2 cups sugar
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2 cups white vinegar
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1-1/2 cups water
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1 cup packed brown sugar
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2/3 cup cornstarch
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1/2 cup ketchup
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6 tablespoons reduced-sodium soy sauce
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2 teaspoon chicken bouillon granules
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3/4 teaspoon ground ginger
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2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
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3 tablespoons canola oil
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1 can (8 ounces) pineapple chunks, drained
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1 medium green pepper, julienned
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 piece: 483 calories, 11g fat (2g saturated fat), 44mg cholesterol, 766mg sodium, 83g carbohydrate (73g sugars, 1g fiber), 15g protein.
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