Friday, March 23, 2007

Pineapple Pepper Chicken

yield12 servings.


4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoon chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.