Pineapple Pepper Chicken

Recipe by Phyllis Minter

Prep Time: 30 Minutes Cook Time: 1 Hour Total Time: 1 Hour 30 Minutes

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

Ingredients:

4 cups unsweetened pineapple juice
2.5 cups sugar
2 cups vinegar
1.5 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.