Directions:
- Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
- Remove from heat letting chicken cool in the liquid.
- Skin and bone chicken.
- Cut into bite size pieces and put in a 2 quart greased baking dish.
- In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
- Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
- Pour sauce over chicken and bake at 325 degrees for 30 minutes.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1139.91 Kcal (4773 kJ) | ||
| Calories from fat | 488.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.28g | 84% | |
|---|---|---|---|
| Cholesterol | 92.97mg | 31% | |
| Sodium | 1930.65mg | 80% | |
| Potassium | 966.99mg | 21% | |
| Total Carbs | 118.97g | 40% | |
| Sugars | 17.67g | 71% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 47.5g | 95% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 7.9mg | 44% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 254.66 Kcal (1066 kJ) | ||
| Calories from fat | 109.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 84% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 31% | |
| Sodium | 431.31mg | 80% | |
| Potassium | 216.03mg | 21% | |
| Total Carbs | 26.58g | 40% | |
| Sugars | 3.95g | 71% | |
| Dietary Fiber | 1.25g | 22% | |
| Protein | 10.61g | 95% | |
| Vitamin C | 5.2mg | 39% | |
| Iron | 1.8mg | 44% | |
| Calcium | 20.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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