Category: Asian

2 Whole chickens, quartered

1/4 cup Salad oil

1 tsp Salt

1/4 tsp Pepper

15 1/2 oz Pineapple chunks in syrup, unsweetened

1/2 cup Sugar

2 tbsp Cornstarch

3/4 cup Cider vinegar

1 tbsp Soy sauce

1/4 tsp Ginger

1 Chicken bouillon cube

1 large Green or red pepper, cut in 1/2" slices

Wash chicken, pat dry. heat oil in large skillet, add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper.



Meanwhile, preheat oven to 350 degrees.



Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube. Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers. Bake 30 minutes longer or until chicken is tender.



Serving Ideas : rice



NOTES : Serve with fluffy white rice, butter zucchine, poppy seed rools. Have a soup first. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998