From the kitchen of AnnMarie Barkwell
Cut into 1/2″ pieces:
1 lb chicken or pork
Put in a skillet with:
1 Tbsp oil
Brown.
On low add:
1 medium onion
1 clove garlic
Cover. Cook 10 minutes.
Add:
2 carrots, sliced
1 medium green pepper, chunked
In a bowl, combine:
2 cans (8oz each) chunk pineapple, UNdrained
1/4 c white vinegar
3 Tbsp brown sugar
3 Tbsp ketchup
3 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp ginger
Stir into skillet with chicken.
Cover.
Simmer 10 minutes.
Serve with rice.
Makes 4 servings.
NOTES
- This tangy pineapple, chicken & rice dish was a favorite of Brian’s growing up. It’s also good with pork.
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