4-6 Chicken Breasts
Flour
Salt
Cooking Oil
1 can (15 1/2 oz. ) Pineapple chunks--I think I use a 20 oz.
1/2 c. honey
2 Tbsp. cornstarch
3/4 c. cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube(sometimes I use 2)
1 green pepper, cut in 1/4 inch strips
Roll chicken pieces in flour and sprinkle with salt. Brown in oil.(Don't fully cook the chicken) Drain pineapple, reserve pineapple chunks, and pour juice into measuring cup.
Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube into a saucepan and bring to a boil. Cook 2 minutes, stirring constantly.
Pour over chicken pieces in a 2-quart baking dish. Bake uncovered at 350 degrees for 20 minutes.
Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice.
Makes 4-6 servings.
From the kitchen of Kym Allen(who got it from the LionHouse Classics Cookbook)
I made this tonight, very very good. I accidentally opened a can of crushed pineapple instead of chunks, but it was still good (maybe even better, because you get pineapple in every bite). Thanks for the recipe, we'll definitely be making this one again.
ReplyDelete