Wednesday, November 10, 2010
4 chicken breasts, halved
15.5 oz can pineapple chunks (I always use the 20 oz can)
1/2 c honey
2 T corn starch
1 green pepper, cut in strips
3/4 c cider vinegar
1 T soy sauce
1/4 t ginger
1 chicken bouillon
1. Roll chicken in flour & sprinkle with salt. Brown in small amount of oil in sauce pan. Move into 9x11 baking dish.
2. Drain pineapple, reserve chunks, add water to pineapple liquid to make 1 1/2 cups. Add honey, cornstarch, vinegar, soy sauce, ginger, bouillon cube and bring to boil.
3. Boil 2 min, stirring constantly. Pour over chicken in second baking dish.
4. Bake at 350 degrees F uncovered 30 min. Add pineapple and green pepper. Bake 30 min longer or until chicken is tender. Serve with rice.
Makes 4-6 servings.
I got this recipe from my sister more than a decade ago. It's just one of those good recipes that I can fall back on. The ingredients are simple, the chicken is tender, the flavors sweet and sour. We also like to eat it with choy mein noodles. By the way, my sister got this from her husband's ex-girlfriend. Those ex-girlfriends are good for so many things...they make us look good in comparison and we get their top recipes.