Hawaiian Chicken

This is a recipe from my best friend, Kim Olsen. It's got a sweet flavor and my family loves it (the kids don't love the bell peppers, but they eat around them). It makes a lot and is a good meal when you are having company. You can serve this with a salad and those sweet Hawaiian-brand rolls since the flavors are similar. Laura

2-3 lbs. of chicken (or however many breasts/tenderloins you need to serve)
1 20 oz. can of pineapple chunks
3/4 C. sugar
1 1/2 C. pineapple/water combined (drain canned pineapple and save and add water until you get 1 1/2 C. )
1/2 C. vinegar
2 1/2 T. cornstarch
1 T. soy sauce
1 t. ginger root
2 cubes chicken bouillon
1 green bell pepper, cut into 1 inch square pieces

Coat chicken pieces in flour (works best if chicken is thawed. If frozen, get them wet, then coat them). Spray a deep cooking pan/skillet with PAM and brown the chicken-turning once. Remove chicken and set aside.

In deep cooking pan/skillet, to make the sauce, combine the rest of the ingredients, except pineapple chuncks and bell pepper pieces. Don't put heat on until you've added all the ingredients and the cornstarch is whisked in or else it will clump up. Bring to a boil on medium heat--whisking often. Simmer for 5 minutes on low heat until thick. Add browned chicken, pineapple chunks and bell peppers. Cover and let simmer on low heat about 20 minutes--until chicken is cooked through and peppers are medium-soft. Serve over rice.