Title: Chicken Breasts Hawaiian
Categories: Poultry Chicken Hawaii
Yield: 6 Servings
| 3 | | Whole chicken breasts, split |
| 5 | tb | Salad oil |
| 1/2 | c | Dark brown sugar |
| 1/2 | c | Vinegar |
| 3/4 | ts | Salt |
| 1/3 | ts | Powdered ginger |
| 1 | ts | Soy sauce |
| 2 | tb | Cornstarch |
| 8 1/4 | oz | Can sliced pineapple, cut |
| | | In chunks |
| 11 | oz | Can mandarin orange sections |
| | | Drained |
| 1/2 | c | Halved maraschino cherries |
Heat oil in a skillet over medium heat. Brown chicken breasts on each
side. Pour off excess oil. Combine brown sugar, vinegar, salt, ginger and
soy sauce. Pour over chicken and simmer 35 minutes, covered. Remove chicken
from skillet. Blend cornstarch and 2 tbsp. pineapple syrup. Stir into
skillet with remaining syrup, pineapple, orange sections and cherries.
Return chicken to skillet. Cover and simmer for 5 to 10 minutes or until
the chicken is tender. Serve on rice.