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."
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Ready In:




  • Drain pineapple chunks, reserving syrup.
  • 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.
  • Serve with cooked parsleyed rice.

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  1. Thanks for posting. As a newlywed, this was the first recipe I used. My husband loved it. I lost the beat up magazine page years ago. I happened to mention it to my daughter who really wants to try her hand at it. I think I'm going to make some for my husband to see if it still appeals to him after 35 years of marriage. :)
  2. I am SO glad u posted this! I hand copied this recipe years ago on a smal piece of paper (at least 15 years ago!) from a mag also, and the paper was getting old and ripped and stained, so I thought I would check to see if it was somewhere online, and I found it ! It is one of my Hubby's absolute favorites! I am making it for Valentines Day dinner tomorrow! The only thing I do different is add some chunked pieces of onion along with the green pepper. Delicious home-made sweet and sour chicken!!


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