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Categories:
fryer chicken butter pineapple brown sugar cornstarch salt vinegar soy sauce green pepper onion hot buttered cooked rice
Viewed: 33 - Published at: 7 years agoIngredients
- 1 (2 1/2 to 3 lb.) fryer chicken, cut up
- 6 Tbsp. (3/4 stick) butter
- 2 (8 1/4 oz.) cans pineapple chunks in syrup
- 1/4 c. firmly packed brown sugar
- 2 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/4 c. vinegar
- 1 Tbsp. soy sauce
- 1 c. green pepper, cut in strips
- 1/4 c. thinly sliced onion
- hot buttered cooked rice
Method
- Brown chicken in butter in large skillet.
- Cover; simmer 35 to 40 minutes.
- Remove chicken; set aside.
- Drain pineapple, reserving syrup.
- Combine sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup.
- Cook over medium heat, stirring constantly, until thickened.
- Add pineapple, green pepper, onion and reserved chicken.
- Cover and simmer for 5 to 10 minutes.
- Serve over rice.
- Makes 4 servings.
