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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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The two cans of pineapple will give you a large amount of pineapple chunks, if desired just use one can of chunks for the recipe. The sauce can be prepared ahead of time and refrigerated, if you want a sweeter sauce add in about 1/4 cup more white sugar. The complete recipe can be doubled and baked in two 13 x 9-inch pans. Serve with cooked rice. Ingredients:
2 cups unsweetened pineapple juice (use the juice from the pineapple chunks) |
1 cup sugar |
1 cup vinegar |
3/4 cup water |
1/2 cup brown sugar, packed |
1/3 cup cornstarch |
1/3 cup ketchup |
3 tablespoons soy sauce |
2 teaspoons chicken bouillon granules (or to taste) |
4 -6 tablespoons vegetable oil |
1 whole chicken, cut into pieces |
salt and pepper |
1 teaspoon garlic powder (can use more) |
1 small onion, coarsley chopped (optional) |
2 (8 ounce) cans pineapple chunks, drained (reserve 2 cups juice) |
1 small green bell pepper, seeded and cut into strips |
cooked white rice |
Directions:
1. For the sauce; in a saucepan combine the first 9 ingredients; bring to a boil; cook and stir over medium heat until smooth and thickened; set aside.
2. Set oven to 350 degrees.
3. Grease a 13 x 9-inch baking dish.
4. Heat oil in a skillet over medium high heat.
5. Season the chicken pieces with salt, pepper and garlic powder.
6. Brown on both sides then place in the baking dish.
7. Sprinkle the onions (if using) all around the chicken in the dish.
8. Pour the prepared sauce on top and around the chicken.
9. Bake uncovered for about 45 minutes.
10. Remove from oven and add in the pineapple chunks and green pepper slices, return to oven for another 15 minutes longer.
11. Serve with hot cooked rice.
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