PINEAPPLE CHICKEN
 Terrific over rice!
Pineapple Chicken
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar (or regular)
  • 1 clove garlic, minced
  • 1/2 tsp. ground or fresh ginger
  • 1/4 tsp. pepper
  • 1 - 14oz can pineapple chunks
  • 4 chicken breasts, boneless & skinless

In a small saucepan combine the cornstarch and water. Add sugar, soy sauce, vinegar, garlic, ginger and pepper. Cook and stir over medium heat until mixture thickens and bubbles.

Place chicken in a greased baking dish, and coat sparingly with the glaze. Bake at 425 degrees for 30 minutes. Turn chicken over, brush with glaze, and cook for 30 minutes longer (or until done).

Drain the pineapple chunks and place them in a separate baking dish. Drizzle some of the glaze over the pineapple, and cook along side the chicken for chicken's final 10 minutes of baking.

Note: The glaze will burn in the bottom of your baking dish. Do not add the pineapple to the same baking dish with the chicken or the moisture of the pineapple will loosen the blackened glaze from the pan. Then you will have flakes of burnt glaze in your meal.

When you are ready to serve, pour plenty of the glaze over each serving! Delicious!

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