“This recipe comes out of the Grace Mennonite School Cookbook 2006”
READY IN:
30mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. cut the partially thawed chicken into bite size pieces and marinate in the italian dressing overniht or 6-8 hours. drain thoroughly and rinse well. brown chicken in hot hoil until meat is white and completely done. set aside.
  2. combine the cornstarch with the brown sugar.
  3. slowly mix in the pineapple juice and the rest of the ingredients with a whisk until smooth.
  4. cook over medium heat, stirring constantly until the sauce boils and thickens.
  5. when thick add the chicken, pineapple chunks and bell peppers.
  6. simmer slowly until bell peppers are tender crisp.
  7. serve over rice.
  8. enjoy.
  9. serves 15.

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