This sweet and tangy chicken is easy to prepare. Try this recipe to whip up a two-pound batch of chicken wing appetizers, or when thighs go on sale.

1/3 cup cornstarch
3/4 cups water
4 cups unsweetened pineapple juice
1-1/4 cups sugar
1 cup vinegar
1/2 cup brown sugar, packed
1/4 cup ketchup
3 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 – 2 pounds chicken, cut into serving pieces
1 8-ounce can pineapple chunks (use crushed pineapple if you are using chicken wings)
1 large green pepper

Preheat oven to 350° and lightly grease a 13″ x 9″ x 2″ baking pan or casserole dish. Or use an oven safe chicken fryer to brown the chicken. You can use it as your baking pan, too. :-)

Prepare the sauce:
In a small bowl, combine the cornstarch with the water and stir until smooth. In a sauce pan, stir together the pineapple juice, sugar, vinegar, brown sugar, ketchup, soy sauce, bouillon granules and ground ginger. Place over medium high heat and stir in the cornstarch mixture. Stirring frequently, bring to a boil. Once boiling, stir constantly and cook for 2 – 3 minutes; until thickened. Remove from heat.

Prepare the chicken:
Heat the oil in a large skillet (or chicken fryer) over medium-high heat. Add the chicken, cooking and turning until brown on all sides. Place the chicken in your greased baking pan and pour the sauce over the chicken, or simply pour the sauce over the chicken in your oven safe chicken fryer.

Bake and finish:
Place the chicken in the oven. While the chicken is baking, slice the green pepper into long thin strips; drain the pineapple. After the chicken has baked for 45 minutes, add the pepper and pineapple to the chicken and lightly stir to coat. Bake for 15 – 20 minutes, until heated through.

Yield: 4 – 6 servings.

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