2 whole chicken breasts
2 whole chicken leg
(I use skinless, boneless breasts cut into small strips)
flour, salt, pepper and oil
20 oz can sliced pineapple in heavy syrup
(I use the very small chopped pineapple)
1 cup sugar
2 Tblsp corn starch
3/4 cup cider vinegar
1 Tblsp soy sauce
(I use a lot more soy)
1/4 tsp ground ginger
(I use a lot more ginger)
1 chicken boullion cube
(I use chicken broth instead)
1 large green pepper cut into 1/4" circles
(I add sliced carrot, mushrooms and LOTS of onion)
Coat chicken w/flour and brown on all sides. Put in shallow roasting pan, add s&p.
Preheat oven to 350.
Make sauce: Drain pineapple, pouring sauce into 2 cup measure. Add water to make
1 1/4 cups (I use chicken broth instead of water and omit chicken boullion). In medium
pan combine cornstarch, pineapple syrup, vinegar, soy sauce, ginger and boullion cube.
Bring to a boil stirring. Boil two minutes.
Pour over chicken. Bake 30 minutes. Add pineapple and green pepper (and all the other
stuff) bake 30 minutes longer. Serve over white rice.
Because I use the cut-up chicken I don't bake it this long. Sometimes I just stir-fry it
all on top of the stove.