Well, I was a big fan of this recipe- my picky eating family- not so much. The kids wouldn’t eat the peppers, Daniel wouldn’t eat the pineapple. Sigh.
Recipe:
1 bag chicken
5-7 medium bell peppers
1/2 a pineapple
1.5 Cups pineapple juice
2/3 cups vinegar
1 cup sugar
1/3 cup ketchup
1/4 cup shoyu
1 tsp salt
2 TBS cornstarch
Red pepper flakes to taste
Slice 1 bag (4lbs) of boneless skinless chicken breasts. Add to a 9x13 pan.
Add everything else except pineapple and peppers. Bake at 350 for about 20 minutes until Chicken is rare. Add sliced pepper. Cook 20ish more minutes until peppers are tender and chicken is well. Add pineapple. Cook 15ish more minutes or longer if you want softer pineapple. You really can’t over cook this because it cooks in the sauce.
Serve over rice! This makes a full 9x13 dish, which serves 6 adults, maybe 8.