Sandy’s Waikiki Beach Chicken

10 boneless skinless chicken breast halves

½ cup flour

1/3 cup salad oil or shortening

1 teaspoon salt

¼ teaspoon pepper

Sauce

1 can (1 pound 4 ounces) sliced pineapple

1 cup sugar

2 tablespoon cornstarch

¾ cup cider vinegar

1 tablespoon soy sauce

¼ teaspoon ginger

1 chicken bouillon cube

1 large green pepper, cut crosswise

in 1/4 inch circles.

1. Wash chicken, pat dry with paper towels.

coat chicken with flour.

2. Heat oil in large skillet. Add Chicken a

few pieces at a time and brown on all sides.

Remove as browned to shallow roasting pan,

arrange pieces skin side up. Sprinkle with

salt and pepper.

3. Meanwhile, preheat over to 350 degrees.

4. Make Sauce: Drain pineapple, pouring syrup

Into 2- cup measure. Add water to make 1 ¼ cups.

5. In medium saucepan, combine sugar, cornstarch,

pineapple syrup, vinegar, soy sauce, ginger, and

bouillon cube; bring to boiling, stirring constantly.

Boil two minutes. Pour over chicken.

6. Put pineapple and green pepper on top of each chicken

breast and bake uncovered 30 minutes. Serve with fluffy

white rice.

Makes 10 servings

Note: This chicken was great, very moist and very good.