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Recipe Summary

prep:
15 mins
bake:
30 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook chicken in hot oil until just browned. Using a slotted spoon, transfer chicken to a 13x9x2-inch (3-quart rectangular) baking dish.

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  • Drain the pineapple, reserving the juice. Add the pineapple, water chestnuts, pepper, onion, and pimiento to chicken; set aside. Add water to the reserved juice to measure 1 cup. Combine the juice mixture, sugar, vinegar, cornstarch, soy sauce, and bouillon granules. Pour over the chicken.

  • Bake, uncovered, in a 350 degree F oven for about 30 minutes or until sauce is bubbly and chicken is no longer pink. Serve with rice. Makes 6 servings.

Nutrition Facts

308 calories; fat 5g; cholesterol 40mg; carbohydrates 49g; sodium 287mg.
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