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Chicken waikiki

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Ingredients/Components

sugar - 1 c
salt - 1 tsp
flour - 1/2 c
cornstarch - 2 Tbsp
ginger - 1/4 tsp
cider vinegar - 3/4 c
salad oil - 1/3 c
soy sauce - 1 Tbsp
chicken bouillon cube - 1 item
black pepper - 1/4 tsp
large green pepper, cut crosswise in 1/4-inch circles - 1 item
boneless chicken cutlets about 10 - 1 lb
can sliced pineapple, drained reserve juice

How to make chicken waikiki:

Sauce:1 (16 oz.) can sliced pineapple, drained (reserve juice)1 c. sugar2 Tbsp. cornstarch3/4 c. cider vinegar1 Tbsp. soy sauce1/4 tsp. ginger1 chicken bouillon cube1 large green pepper, cut crosswise in 1/4-inch circles Wash cutlets, pat dry and coat with flour. Heat oil in large skillet; add chicken a piece at a time and brown on all sides. Remove when browned and place in shallow roasting pan. Add salt and pepper. Preheat oven to 350°.

Make sauce: Drain pineapple, pouring syrup into a 2-cup measuring cup. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, cider vinegar, soy sauce, ginger and bouillon cube, stirring constantly and bring to a boil. Boil 2 minutes and then pour over chicken. Bake, uncovered, for about 30 minutes. Add pineapple slices and green pepper and then bake for additional 30 minutes or until chicken is tender. You can serve this dish with fluffy white rice.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.7

Average rating: 3.7, total votes: 7

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