Title: Pineapple Chicken
Categories: Entree Poultry
Yield: 1 Servings
| 1 | lg | Chicken, deboned |
| 1 | lg | Onion |
| 2 | | Carrots |
| 1 | | Green pepper |
| 2 | c | Chicken stock |
| 1 | cn | Pineapple (drained) 16 oz. |
| 1/3 | c | Vinegar |
| 1/4 | c | Soft brown sugar |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 2 | tb | Cornstarch |
| | | Salt and pepper |
Cut up chicken into chunks and boil until done, or can be cooked in the
microwave oven. Cut the onion, pepper, and carrot into wedges. Drop these
into a small saucepan of boiling water and cook for 5 minutes. Drain well.
Mix together in a small saucepan the cornstarch, chicken stock, vinegar,
sugar, soy sauce and sherry. Bring to a boil, stirring constantly, and
simmer for 2 or 3 minutes. Add the vegetables to the sauce, then add the
chicken and pineapple and reheat. Salt and pepper to your liking. Serve
very hot over rice or chow mein noodles.