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Hawaiian Chicken


  • 1 (8 ounce) can pineapple chunks
  • 2 pounds chicken, cut up
  • 2 tablespoons shortening
  • 1 can chicken broth
  • 1/4 cup vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 1 large clove garlic, minced
  • 1 green bell pepper, chunked
  • 3 tablespoons cornstarch


  1. Drain pineapple chunks, reserving juice.
  2. Brown chicken in shortening; drain.
  3. Add pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes.
  4. Add green pepper and pineapple chunks. Cook 5 minutes longer or until heated.
  5. Combine cornstarch and 1/4 cup cold water; stir gradually into sauce. Continue cooking until thickened.
  6. Serve over rice.

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