Pineapple Pepper Chicken Recipe

By Gilmore

I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas

Ingredients

• 4 cups unsweetened pineapple juice
• 2-1/2 cups sugar
• 2 cups white vinegar
• 1-1/2 cups water
• 1 cup packed brown sugar
• 2/3 cup cornstarch
• 1/2 cup ketchup
• 6 tablespoons reduced-sodium soy sauce
• 2 teaspoon chicken bouillon granules
• 3/4 teaspoon ground ginger
• 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
• 3 tablespoons canola oil
• 1 can (8 ounces) pineapple chunks, drained
• 1 medium green pepper, julienned

Preparation

Step 1

In a large saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown the chicken in oil on all sides.

Place chicken in two greased 13-in. x 9-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear. Add pineapple and green pepper. Bake 15 minutes longer or until heated through. Yield: 12 servings.