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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I did not add cooling time for the chicken. Don't forget to drain the broth and save for another recipe. I measure the broth into 1 cup serving size and freeze. Ingredients:
3 lbs chicken breasts |
1 onion, chopped |
1 stalk celery, chopped |
1/4 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (20 ounce) can pineapple, drained and reserve liquid |
1 cup pineapple juice |
3 tablespoons cornstarch |
3 tablespoons soy sauce |
1/4 cup vinegar |
1/4 cup brown sugar, packed |
1 green pepper, sliced |
1 cup cashew nuts |
2 cups raw rice, cooked as directed on package |
Directions:
1. Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
2. Remove from heat letting chicken cool in the liquid.
3. Skin and bone chicken.
4. Cut into bite size pieces and put in a 2 quart greased baking dish.
5. In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
6. Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
7. Pour sauce over chicken and bake at 325 degrees for 30 minutes.
8. Serve over hot rice.
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