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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas Ingredients:
4 cups unsweetened pineapple juice |
2-1/2 cups sugar |
2 cups white vinegar |
1-1/2 cups water |
1 cup packed brown sugar |
2/3 cup cornstarch |
1/2 cup ketchup |
6 tablespoons reduced-sodium soy sauce |
2 teaspoon chicken bouillon granules |
3/4 teaspoon ground ginger |
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up |
3 tablespoons canola oil |
1 can (8 ounces) pineapple chunks, drained |
1 medium green pepper, julienned |
Directions:
1. Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides.
2. Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through. Yield: 12 servings.
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