Recipe for Sweet-And-Sour Chicken With Pineapple


1 chicken cut up salt and freshly gr; ound pepper
2 tablespoon cider vinegar
2 tablespoon tomato paste
16 oz canned pineapple chunks, syrup rese; rved
2 tablespoon soy sauce
1/2 teaspoon ground ginger
1 large onion, chopped
1 large green bell pepper, cut into
1 inch squares
1 tablespoon cornstarch dissolved in 2 tbs. wate; r


1. Preheat oven to 450F. Season chicken with salt and pepper. Arrange skin side up in a lightly greased 13 x 9 x 2-inch baking dish. Bake in oven for 20 minutes, until browned. 2. Combine vinegar, tomato paste, and pineapple syrup with enough water to make 2 cups liquid; pour into a large bowl. Add soy sauce and ginger; stir until well blended. Add onion and bell pepper and set aside. 3. Lower oven to 325F. Pour syrup mixture over chicken, cover with foil, and bake for 30 minutes. 4. Add pineapple to chicken, cover, and return to oven for 10 minutes, until chicken is tender and fruit is heated through. Remove chicken to a platter. Pour sauce into a small saucepan. Stir in dissolved cornstarch. Bring to a boil, stirring until thickened. Pour over chicken. SERVES 4.

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