Pineapple Pepper Chicken

Ingredients

  • 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

    Directions

    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
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