Hawaiian Chicken

Stan loves this great combination of chicken, green peppers and pineapple in a sweet and sour sauce. I generally serve it with fluffy white rice that I sometimes make with chicken broth, instead of water. I generally use leg and thigh quarters only, because we prefer them.

2 chicken leg and thigh quarters
2 chicken breast and wing quarters
1/2 cup flour
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

1 can (1 lb. 4 oz.) sliced pineapple in juice
1 cup sugar (I have substituted Splenda for the sugar, or part of it)
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 chicken bouillon cube
1 large green pepper cut crosswise in quarter inch circles.

Rinse chicken; pat dry with paper towel. Coat chicken with flour. (An easy way to do this is to place the flour in a large plastic resealable bag then add the chicken pieces, one at a time. Close the bag and shake to coat the chicken piece. Shake off excess flour as you remove the piece from the bag.) Heat oil in large skillet. Add chicken a few pieces at a time and brown on all sides. Remove as browned to a shallow roasting pan or baking dish that will accommodate the chicken pieces in one layer. Arrange pieces skin side up sprinkle with salt and pepper.  Preheat oven to 350°.

To make sauce, drain pineapple pouring juice into 2 cup measure. Add enough water to make one and 1/4 cups. In medium sauce pan combine sugar, corn starch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to boiling stirring constantly. Boil two minutes until thickened a bit.

Pour sauce evenly over chicken. Bake uncovered 30 minutes arrange pineapple slices and green pepper slices over chicken. Bake 30 minutes longer or until chicken is tender. Serve with rice.

Hawaiian Chicken1

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