12 chicken thighs – Shake in flour and brown in olive oil. Lightly pepper and place in shallow roasting pan. 1 – 20 oz. can sliced pineapple. Pour juice into 2 cup measuring cup. Add water to 1 ½ cup.
In medium pan, 1 c. sugar and 2 T. cornstarch…Stir in pineapple liquid along with ¾ c. vinegar and 1 T. soy sauce, 1 t. chicken buillion and ¼ t. ginger. Bring to boil over medium temperature. Boil 2 minutes. Pour sauce over chicken. Bake uncovered 30 @ 350. Add pineapple slices and 1 large green pepper, sliced. Bake in oven 15 minutes.
Judy Emery
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