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Pineapple Chicken

Serves: 4

Print this Recipe


   4 chicken drumsticks skin removed
   4 chicken thighs skin removed
   1 teaspoon paprika
   1/8 teaspoon black pepper
   2 tablespoons vegetable oil
   1 20-ounce can pineapple chunks in own juice
   Water
   1/4 cup brown sugar packed
   3 tablespoons onion soup mix dried
   2 tablespoons cider vinegar
   1/2 teaspoon ginger ground
   2 tablespoons water cold
   1 tablespoon cornstarch
   1/2 cup almonds toasted slivered


Sprinkle chicken pieces with paprika and pepper.

In a large skillet over medium-high heat, brown chicken in oil.

Meanwhile, drain pineapple juice into a 2-cup measuring cup. Set pineapple chunks aside. Add water to juice to make 1 1/2 cups liquid. Add brown sugar, soup mix, vinegar and ginger; stir until blended. Pour over browned chicken and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone. Transfer chicken to a serving platter; cover and keep warm.

In a small bowl, mix 2 tablespoons cold water and cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through. Pour over chicken.

Sprinkle chicken with almonds and serve.

*Stir dry soup mix to blend before measuring.




Pineapple Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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