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Pineapple Pepper Chicken

By: Phyllis Minter

"I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas"

Rate/Review | Read Reviews (28)

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 cups unsweetened pineapple juice
2 1/2 cups sugar
2 cups vinegar
1 1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons soy sauce
2 teaspoons chicken bouillon granules
3/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 (3 pound) broiler-fryer chickens, cut up
1 (8 ounce) can pineapple chunks, drained
1 medium green pepper, julienned

Directions

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350 degrees F for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through.