Pineapple Pepper Chicken

Name: Pineapple Pepper Chicken
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

14 ingredients

2 steps

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.