Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper6 boneless skinless chicken breast halves (6 ounces each)3 tablespoons canola oil1 cup sugar2 tablespoons cornstarch1 teaspoon chicken bouillon granules1/4 teaspoon ground ginger1 can (20 ounces) unsweetened sliced pineapple1/2 cup cider vinegar1 tablespoon soy sauce1 medium green pepper, cut into ringsHot cooked rice
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish.
In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice.
