Pineapple Pepper Chicken

Pineapple Pepper Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups unsweetened pineapple juice

  • cups sugar

  • 2

    cups vinegar

  • cups water

  • 1

    cup packed brown sugar

  • cup cornstarch

  • ½

    cup ketchup

  • 6

    tablespoons soy sauce

  • 2

    teaspoons chicken bouillon granules

  • ¾

    teaspoon ground ginger

  • 3

    tablespoons vegetable oil

  • 2

    (3 pound) broiler-fryer chickens, cut up

  • 1

    (8 ounce) can pineapple chunks, drained

  • 1

    medium green pepper, julienned


In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350 degrees F for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.


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