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1 (8 oz.) can pineapple chunks 2 lb. chicken 2 Tbsp. shortening 1/4 c. vinegar 1 can chicken broth 2 Tbsp. brown sugar 2 Tbsp. soy sauce 1 tsp. garlic 1 slice green pepper 3 Tbsp. cornstarch 1/4 c. water Drain pineapple, saving syrup. Brown chicken in skillet. Pour off fat. Add syrup, broth, vinegar, sugar, soy sauce and garlic to chicken. Cook over low heat for 40 minutes. Add green peppers and pineapple chunks. Cook five minutes. Combine cornstarch and water. Stir into mixture until thick. Serve with parsley rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |