1/2 cup flour2 tsp. salt
2-3 boneless skinless breast-halves, cut in large chunks (raw)
oil for frying
Sauce:
1 can pineapple tidbits
1/2 cup honey
3 Tbl. cornstarch
1/2 cup apple cider vinegar
1 Tbl. soy sauce
1/4 tsp. ground ginger
1 tsp. chicken bullion
1 green pepper, cut in strips (optional)
Combine flour and salt in plastic bag. Add chicken pieces and shake to coat. Fry chicken in oil in non-stick skillet...but only fry until they are nicely browned (don't worry about cooking the whole way through, as they'll cook some more in the oven and you don't want it to be dry & overcooked). Put in baking dish.
For sauce: Drain pineapple, measuring juice & adding water to equal 1-1/2 cups liquid. Add rest of ingredients. Put in saucepan and cook to thicken. Pour over chicken. Cover tightly with foil and bake for about 20-30 min. until chicken is no longer pink inside. Serve over rice.
