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Hawaii Chicken
RECIPE PROVIDED BY DIANE WILLIAMS
1 CAN (8 OZ.) CHUNK PINEAPPLE
2 LBS. CHICKEN PARTS
2 TBSP. CHICKEN BROTH
¼ CUP VINEGAR
2 TBSP. BROWN SUGAR
2 TBSP. SOY SAUCE
1 LARGE CLOVE GARLIC, MINCED
1 GREEN PEPPER, CUT IN SQUARES
3 TBSP. CORN STARCH
¼ CUP WATER
DRAIN PINEAPPLE, RESERVE THE SYRUP. IN A PAN, ADD A LITTLE SHORTENING AND BROWN CHICKEN. ADD SYRUP, BROTH, VINEGAR, SUGAR, SOY SAUCE & GARLIC. COVER AND COOK OVER LOW HEAT FOR 40 MINUTES. ADD GREEN PEPPERS & PINEAPPLE CHUNKS. COOK 5 MINUTES MORE OR UNTIL DONE. STIR OCCASIONALLY. COMBINE CORN STARCH AND WATER; GRADUALLY ADD INTO SAUCE. COOK, STIRRING UNTIL THICKENED. SERVE WITH PARSLEYED RICE. MAKES ABOUT 4 SERVINGS. ENJOY!
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