Hawaiian Chicken and Rice

Recipe from KayAnna G. Tennant

Rice (4 servings)

Chicken:
1 fryer chicken, cut up
½ C flour
½ C vegetable oil
1 tsp salt
¼ tsp black pepper

Sauce:
1 lg can pineapple slices
1 C sugar
2 Tbsp cornstarch
¾ C cider vinegar
1 Tbsp soy sauce
¼ tsp ginger
1 chicken bouillon cube
1 lg grn pepper, cut crosswise

Prepare rice according to package directions.  Rinse chicken and pat dry with paper towels.  Salt, pepper and flour all sides of chicken.  Heat vegetable oil in skillet.  Add chicken a few pieces at a time and brown on all sides.  Remove browned chicken from skillet and place in shallow 9 x 13 baking dish.  Repeat process for remaining pieces of chicken.  Set baking dish aside.  Preheat oven to 350°.

Prepare sauce, drain the pineapple and pour the syrup into a 2 cup measuring cup.  Add water to equal 1 ¼ cups.  In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube.  Bring mixture to boiling, stirring constantly, and boil for 2 minutes. Pour the mixture over the chicken.

Bake chicken, uncovered, for 30 minutes.  Add pineapple slices and green pepper rings.  Bake for another 30 minutes or until chicken is tender.  Serve over rice.  Makes 4 servings.