Ingredients
- 1 tablespoon butter
- 1 can (8 oz.) pineapple chunks
- 1/2 cup chopped onion
- 2 tablespoons shortening
- 1 1/4 cups hot water
- 2 cups carrot sticks (optional)
- 3 chicken bouillon cubes
- 1/4 cup firmly packed brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ginger
- 1/4 cup catsup
- 2 tablespoons vinegar (white)
- 1 tablespoon soy sauce
- 2 cups diced cooked chicken
- 1 cup green pepper strips
- 3/4 teaspoon salt
- 2 1/4 cups rice
Make it step by step
- Drain pineapple and reserve juice. Add juice to water to obtain 2 1/4 cups. Saute onions in butter. Add 1 1/4 cups of the water, carrots and bouillon cubes. Cover and simmer 5 minutes.
- Combine brown sugar, cornstarch and ginger. Add catsup, soy sauce and vinegar into vegetable mixture. Cook until clear and thickened. Add chicken, green peppers and pineapple; cover and simmer 5 minutes.
- Meanwhile, bring measured liquid, salt and butter to boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Serve mixture on rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.