Chicken waikiki beach

Yield: 1 servings

Measure Ingredient
2 \N Whole Chickens legs or
2 \N Whole chicken breasts
½ cup Flour
⅓ cup Salad oil or shortening
1 \N Salt
¼ teaspoon Pepper
1 can (20oz) sliced pineapple
1 cup Sugar
2 tablespoons Cornstarch
¾ cup Cider vinegar (;see note)
1 tablespoon Soy sauce
¼ teaspoon Ginger (see note)
1 \N Chicken boullon cube
1 large Green pepper, cut crosswise in
¼ \N Inch circles

SAUCE

Ideal for outdoor or indoor entertaining. If desired garnish platter with fresh lemon leaves available at florist shops. Serve with a tossed green salad.

1.) Wash chicken; pat dry with paper towels. Coat chicken with flour.

2.) Heat oil in lrg skillet. Add chicken, a few pieces at time and brown on all sides. (John cooks until almost done). Remove to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt/pepper 3.) meanwhile, preheat oven to 350' 4.) Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1¼ cup. 5.) In medium saucepan, combine sugar, cornstarch, pineapple syrup vinegar, soy sauce, ginger and boulion cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.

From: McCall's card From: Michael Grosz Date: 08-06-94 Submitted By DALE SHIPP On 07-12-95

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