Chicken Pineapple and Peppers

This is the same recipe as below, but a bit different. I tried it with chicken instead of meatballs. I think I'd still use beef broth instead of chicken, but it was YUMMY!!!

1-¼ pound chicken
Canola Oil, For Frying chicken
2 whole Green Bell Peppers, Seeded And Diced Roughly
1-½ cup Fresh Pineapple Chunks
2 cups Chicken or Beef Broth
2 Tablespoons Soy Sauce
½ cups White Wine Vinegar
1 Tablespoon Cornstarch
½ cups Honey
½ teaspoons Cayenne Pepper
Salt and Pepper To Taste

Preparation Instructions

Cook chicken until brown. Set aside.

In separate bowl, mix together broth, soy sauce, vinegar, honey and cornstarch.

Cook chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add chicken. Stir gently to combine and allow to cook and bubble for a few minutes. Add salt and pepper taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown.

Comments

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