1 8 ounce can pineapple chunks in heavy syrup,
2 pounds chicken parts,
2 tablespoons shortening,
1 can chicken broth,
1/4 cup vinegar,
2 tablespoons brown sugar,
2 teaspoons soy sauce,
1 large clove garlic, minced,
1 medium green pepper, cut in squares,
3 tablespoons cornstarch,
1/4 cup water
| | | Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening, pour off fat. Add reserved syrup, broth, vinegar, soy sauce, sugar and garlic. Cover, cook over low heat 40 minutes. Add green pepper and pineapple chunks; coook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked rice. Makes 4 servings. |
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