Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 6 boneless skinless chicken breast halves (6 ounces each )

  5. 3 tablespoons canola oil

  6. 1 cup sugar

  7. 2 tablespoons cornstarch

  8. 1 teaspoon chicken bouillon granules

  9. 1/4 teaspoon ground ginger

  10. 1 can (20 ounces) unsweetened sliced pineapple

  11. 1/2 cup cider vinegar

  12. 1 tablespoon soy sauce

  13. 1 medium green pepper, cut into rings Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.


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