How to make it

  • Drain pineapple, reserving juice.
  • In skillet, brown chicken in oil.
  • Pour off accumulated fat.
  • Add reserved pineapple juice, chicken broth, vinegar, brown sugar, soy sauce and garlic.
  • Cover and simmer over low heat 40 minutes (less if using boneless chicken.)
  • Add green pepper strips and pineapple chunks.
  • Simmer 5 minutes.
  • Combine cornstarch and water. Add to skillet.
  • Cook until thickened.
  • Serve over rice if desired.

Reviews & Comments 3

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    " It was excellent "
    chefjeb ate it and said...
    To anyone looking for a good chicken recipe, this is it. See my comments about the restaurant hot line. We have people requesting it and it is on our regular menu rotation (three entrees, you choose the sides) daily. This recipe is a keeper. Thanks for posting!
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    " It was excellent "
    chefjeb ate it and said...
    This is a good dish. We were looking for something different and colorful to put on a restaurant line where people eat with their eyes. We made 100 servings of this and sold out. We adapted slightly by using 5 oz. boneless grilled chicken breasts and pouring the sauce over them and used some red bells for additional color. To cut the salt, we used a bourbon-sesame-ginger sauce (prepared) instead of the soy. This is a keeper recipe. thanks for posting.
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  • zena824 10 years ago
    I like the way this sounds....yummy...
    Was this review helpful? Yes Flag

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