4 boneless skinless chicken breasts
2 Tbsp. vegetable oil
1 red pepper, cut in strips (optional)
Salt and pepper
1 can pineapple chunks in JUICE
1 c. sugar
2 Tbsp. cornstarch
3/4 c. vinegar
1 Tbsp. soy sauce
1/4 tsp. powdered ginger
1 chicken bouillon cube
Preheat oven to 350°F. Dredge chicken in flour. Heat oil in a heavy skillet, and brown chicken on all sides in oil. Arrange in a 9x13 inch baking dish. Sprinkle with salt and pepper.
To make sauce, drain pineapple and add enough water to the juice to make 1 1/4 cups. In a saucepan, combine sugar, cornstarch, juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring for 2 mins. or until clear and thickened. Pour over chicken.
Bake at 350°F for 30 min.
Add pineapple chunks and pepper strips (if desired) and bake another 30 min. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Wednesday January 30th, 2008