1 pound skinless boneless chicken breast halves, cut into 1 inch cubes
1 tablespoon olive oil
1 15 1/4 ounce can pineapple tidbits
1 8 ounce can sliced water chestnuts, drained
1 green pepper, coarsely chopped
1 small onion, chopped
1 2 ounce jar sliced pimiento, drained
1/4 cup sugar
1/4 cup vinegar
4 teaspoons cornstarch
1 tablespoon regular or reduced sodium soy sauce
1/2 teaspoon instant chicken bouillon granules
hot cooked rice
In a large skillet, cook chicken in hot oil until just browned. Using a slotted spoon, transfer chicken to a 13 x 9 x 2 inch 3 quart rectangular baking dish. Drain the pineapple, reserving the juice. Add the pineapple, water chestnuts, pepper, onion and pimiento to chicken; set aside. Add water to the reserved juice to measure 1 cup. Combine the juice mixture, sugar, vinegar, cornstarch, soy sauce and bouillon granules. Pour over the chicken.Bake, uncovered, in a 350F oven for about 30 minutes or until sauce is bubbly and chicken is no longer pink. Serve with rice. Serves 6.
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