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Waikiki Beach Chicken and Pineapple - Debbie McFarland

Recipe

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Ingredients

  • 4 boneless skinless chicken breasts
  • .5 cup flour
  • 20 oz can pineapple chunks in juice
  • .75 cup cider vinegar
  • 2 tbsp soy sauce
  • 1 cup sugar
  • .5 tsp ginger
  • 1 chicken bouillon cube
  • .25 cup cold water
  • 2 tbsp cornstarch
  • 1 large green pepper
  • 3 cups hot cooked rice

Steps

  1. Preheat oven to 400F and spray a 9x13 pan with cooking spray.
  2. Trim chicken and pat dry. Coat with flour and shake off any excess. Place in pan and put in oven. Meanwhile make sauce by draining pineapple juice into a saucepan. Set aside the chunks. Add vinegar, sugar, soy sauce, ginger, and bouillon in with the juice. Combine the cornstarch and water and blend until smooth. Add to the saucepan and boil for 1 minute, whisking to dissolve sugar. Boil for 2 minutes. Pour sauce over chicken and lower oven temperature to 350F. Bake 20 minutes.
  3. Remove stem, seeds and white veins from green pepper. Slice into rings. Arrange rings and spoon pineapple chunks over chicken. Bake 20 minutes longer. Make a bed of rice on a serving platter and place chicken along with sauce, peppers and pineapple on top.
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