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!