| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Boneless chicken pieces |
| Flour | ||
| Vegetable oil | ||
| *Sauce* | ||
| 1 | cn | Sliced Pineapple; 16oz, (in natural juice, not syrup) |
| 1 | c | White Sugar |
| 2 | tb | Cornstarch |
| 3/4 | c | Vinegar |
| 1 | tb | Soy Sauce |
| 1/4 | ts | Ginger |
| 1 | Chicken Bouillon cube; OR | |
| 1 | ts | Granulated Chicken Bouillon |
INSTRUCTIONS
Flour and brown 1-1/2 pounds of boneless Chicken pieces in a small bit of Vegetable Oil. Drain pineapple, pouring juice into a 2 cup measuring cup. Add water to make 1-1/4 cups total. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube/granules, bring to boil and boil 2 minutes. Pour mixture over chicken pieces which have been arranged in a 9 x 13 inch cake pan. Bake, uncovered, for 30 minutes at 350 degrees F, without pineapple. Add pineapple to top and bake 30 minutes longer. Serve hot, over rice. Recipe by Real Food for Real People [realfood@rmci.net] By Real Food for Real People [realfood@rmci.net] on Dec 09, 1998, converted by MM_Buster v2.0l.
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