Waikiki Chicken

1 Chicken, cut into serving pieces

½ c. flour

1/3 c. oil

1 tsp. salt

¼ tsp. pepper

1 can sliced or chunk pineapple, with juice

½ c. water

1 c. sugar

2 T. cornstarch

¼-1/2 c. vinegar

1 T. soy sauce

¼ tsp. ground ginger

1 chicken bouillon cube

1 green pepper, sliced for garnish

Mix flour, salt and pepper together in a plastic bag.

Place chicken pieces a few at a time in bag and shake.

 Heat oil in fry pan and brown chicken.

 Place in a 9x13 baking dish.  

Make Sauce:

Mix rest of ingredients together in a sauce pan and bring to a boil.  Stir and cook till thick and bubbly.

I used 1 tsp. chicken bouillon granules tonight....if you choose to do that, add 1/2 tsp. salt because it's not as salty as the cubes are.

I live in the DR where they grow amazing pineapples, so I used half a fresh pineapple in place of a can of pineapple. I will show how to cut a pineapple 101 according to Nancy in another post!

Pour over chicken, salt and pepper to taste and garnish with bell pepper slices. Bake uncovered at 350 degrees for 45 minutes to 1 hour or until juices run clear.  Check at 45 minutes...you don't want to over cook it!!

This is so good  served with coconut rice!

© Nancy Rappleye 2011