Pineapple Chicken
3 lb. fryer (or may use chicken thighs)

1 can  pineapple chunks

4 cloves garlic, crushed

1/2 cup of pineapple juice

1 cup water

6 T. oil



4 T. shoyu (soy sauce)

1 t. sherry or wine

1 T. sugar

1/2 t. salt

1 T. chopped ginger



Rub chicken with sauce mixture.  Let stand 20 minutes.  Heat pan, add oil and brown garlic.  Add chicken and brown on both sides.  Add remaining sauce mixture gradually.  Add pineapple juice and water.  Simmer for 2 minutes.

Transfer chicken with sauce into a deep pot, cover and simmer for 25 minutes.  May thicken the gravy with cornstarch and water mixture.  Garnish chicken with pineapple and pour hot sauce over chicken.  Serve hot over rice.



6 servings


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