“Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple chunks, reserving syrup.
  2. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
  3. Serve with cooked parsleyed rice.

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