This was my mother's recipe.

• 1-1/4 lbs boneless, skinless chicken breast
• 1 large green bell pepper
• 1 20 oz can pineapple chunks
• 1 large yellow onion, cut into eigths and separated
• 4 tablespoons peanut oil, divided
• cooked white rice

Sauce:

• 3 tablespoons corn starch
• 1/3 cup cider vinegar
• pineapple juice (from the can of chunks)
• 1/4 cup water
• 1 tablespoon low salt soy sauce
• 1/2 cup sugar
• 1 teaspoon ground ginger

Directions: Remove all visible fat from the chicken and cut into bite-sized pieces. Cut pepper into bite-sized chunks, about 1 inch square. Drain pineapple and reserve liquid. In a bowl, mix all of the sauce ingredients.

In a large cast iron skillet, heat 2 tablespoons of the oil to medium heat and cook chicken, stirring often, until golden brown (about 12-14 minutes). Remove chicken to a bowl.

Add remaining 2 tablespoons oil to skillet. Sauté onion and green peppers about 4 minutes, stirring often. Add pineapple chunks and cook another 1-2 minutes. Remove onions, peppers and pineapple to bowl with chicken.

Pour sauce mixture into pan over medium heat and stir constantly until thickened. Return meat, peppers and pineapple to pan with sauce and stir to coat. Reduce heat to simmer and cook until heated through. Serve over white rice.

Yield: 5-6 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu