Hawaiian Chicken

HAWAIIAN CHICKEN

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

6 boneless skinless chicken breast halves (6 oz. each)

3 tablespoons canola oil

1 cup sugar

2 tablespoons cornstarch

1 teaspoon bouillon granules

¼ teaspoon ground ginger

1 can (20 oz.) unsweetened sliced pineapple

½ cup cider vinegar

1 tablespoon soy sauce

1 medium green pepper, cut into rings

Hot cooked rice

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 9 x 13-inch pan.

In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1 ¼ cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350˚ for 20-30 minutes or until meat thermometer reads 170˚. Serve over rice.

I made this the other day at work. I got it from Taste of Home. If I knew how, I'd just put a link to this recipe but since I don't, I had to type it. It was really tasty. I used crushed pineapple as that is what I had and will probably use it again instead of the rings. I also chopped up the green pepper. (It's a bit sweet so you could cut down on the sugar.)