Busters Recipes

Pineapple Pepper Chicken

Ready In: 1 hour 10 minutes
Servings: 6

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 broiler or fryer chickens -- (3 to 3-1/2 pounds each), cut up
1 can (8 ounces) pineapple chunks in juice -- drained
1 medium green bell 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" x 9" x 2" baking dishes.
Pour reserved sauce over chicken.
Bake, uncovered, at 350°F for 45 minutes.
Add pineapple and green pepper.
Bake 15 minutes longer or until heated through.

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