1 whole chicken cut up
1 can pineapple chunks, drained
Pineapple juice drained (about 1 cup)
1 cup flour
1/4 - 1/2 cup butter or margarine
1 green or red pepper (about 1/2 cup), diced
1 medium onion (about 1/2 cup), diced
1/2 cup water
1 1/2 tsps cornstarch
1/4 cup light or dark brown sugar
1 tbsp vinegar 1/4 cup almonds
Preheat oven to 350 degrees
1. Dip chicken pieces in about 1/2 of the pineapple juice, then roll in flour.
2. Heat butter in skillet; place chicken in skillet.
3. Brown chicken pieces turning as necessary.
4. Place in large shallow baking pan.
5. Mix peppers, onions, water, remain 1/2 cup of pineapple juice, cornstarch, brown sugar and vinegar in a small saucepan.
6. Cook over medium heat, stirring constantly until onions are soft and mixture thickens.
7. Remove from heat; stir in pineapple chunks.
8. Pour over browned chicken pieces in baking pan.
9. Bake uncovered for 20 mins; sprinkle with almonds, continue baking until chicken is tender.
Servings 4 - 5
