4 cups unsweetened pineapple juice
2 1/2 cups sugar
2 cups vinegar
1 1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 Tbsp. soy sauce
2 tsp. chicken bouillon granules
3 Tbsp. vegetable oil
2 fryer chickens (3 to 3-1/2 lbs. each) cut up
8 oz. pineapple chunks, drained
1 medium green pepper, cut into strips
1. For sauce: in a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Set aside. (The sauce can be made ahead of time and refrigerated).
2. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place into two greased 13 x 9 baking dishes. Pour reserved sauce over chicken.
3. Bake, uncovered, at 350° for 45 minutes.
4. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.
Yield: 12 servings