Hawaiian Chicken

4 boneless, skinless chicken breast halves
1 lg. can pineapple slices
1 cup white granulated sugar
2 tbsp. corn starch
3/4 cup white vinegar
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken bullion cube or equivalent in granules
1 lg. green bell pepper, cut into strips

Directions:

Coat the chicken in a flour, salt and pepper mixture. Brown well on all sides in vegetable oil-drain on paper towels.

Drain the pineapple (save the juice) pour the juice into a measuring cup and add water to make 1-1/2 cups of liquid. Combine the juice, sugar, corn starch, vinegar, soy sauce, ginger and bullion in a saucepan. Bring to a boil stirring constantly. Boil 2 minutes. Place the chicken in a glass baking dish and pour the sauce over the chicken. Bake uncovered 1 hour at 350°F. After 1 hour top with the pineapple and green pepper strips. Bake 30 minutes more. Serve with rice.

User Reviews:

I am a caterer and we tried this recipe for a tropical event we had planned. The reviews were great! We have added it to the list of our recipes we offer. I highly recommend this for large or small groups. We served it with rice pilaf and steamed mixed veggies. I love using the conversion table to assist us with larger recipes.

Submitted by gerry napier on December 05, 2003

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