Contributed By: jlbabyiris
recipezaar.com
A sweet sauce with chicken and pineapple. Put on top of cooked rice, and it's super duper yummy.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 1 hour
Number of Servings: 8
Meal Type: Entree
Ingredients
Chicken
8 Boneless skinless chicken breast halves (abt 4oz. each)
1/2 cup Flour
Sauce
2 (20 ounce) cans Pineapple slices in juice
1 1/2 cups Sugar
1 cup Cider vinegar
4 tablespoons Cornstarch
2 tablespoons Soy sauce
2 teaspoons Grated gingerroot
1 teaspoon Chicken bouillon granules
2 Large green peppers, cut into large pieces
6 cups Cooked white rice
Preparation
To make chicken:.
Preheat the oven to 375 degrees.
Spray a large skillet with no-stick spray; heat.
Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
Add chicken to hot skillet and brown on both sides.
Transfer to a 9x13 baking dish and set aside.
To make sauce:.
Drain the pineapple, reserving the juice. Add enough water to make 2 1/2 cups of liquid.
In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
Bring to a boil over medium heat. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
Pour half of the mixture over the chicken. Arrange the pineapple slices and green pepper on top. The pour remaining sauce mixture on top.
Bake 30-40 minutes or until chicken is tender and not pink.
Serve over rice.
If freezing, put into seperate containers a serving each. Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat. Freeze, reheat in the microwave for 5 mins on high :).
Cook's Notes
Nutrition Information