Island-Style Chicken

Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 8  ounces  pineapple chunks in heavy syrup
• 2  lbs chicken parts
• 2  tablespoons shortening
• 10  ounces  campbell's chicken broth
• 1⁄4 cup vinegar
• 2  tablespoons brown sugar
• 2  teaspoons soy sauce
• 1  large garlic clove, minced
• 1  medium green pepper, cut in squares
• 3  tablespoons cornstarch
• 1⁄4 cup water

Directions

1. Drain pineapple chunks, reserving syrup.
2. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
3. Serve with cooked parsleyed rice.