Wednesday, December 30, 2009
~ Andrea Whitaker
3-4 chicken breasts, cut into bite-sized pieces
1 can pineapple slices or chunks
1/2 c. sugar
2 T. cornstarch
3/4 c. cider vinegar
1 T. soy sauce
1/4 t. ginger
1 cube or 1 t. chicken bouillon
Preheat oven to 350 degrees. Coat chicken pieces with flour. Heat oil in skillet; add chicken and brown it. Place chicken in baking dish.
Drain pineapple, pouring juice into a 2-cup measuring cup. Add enough water to make 1 1/4 cups of liquid. In medium saucepan combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger, and bouillon. Bring to a boil, stirring constantly. Boil two minutes, then pour over chicken.
Bake uncovered for 30 minutes. Add pineapple, then bake another 30 minutes.
Notes: This is delicious served over rice. If you prefer bite-sized pineapple, but only have sliced in the house, then just stick the knife in the center of the open can and cut toward the edge. Make your way around the can until all the rings have turned into chunks.