1 1/2 cups pineapple juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1/3 cup brown sugar
1/4 cup ketchup
2 tablespoons cornstarch
1 cube chicken bouillon cube
1 teaspoon ground ginger
1 1/2 pounds chicken strips, cut into chunks
1/2 cup flour
1 tablespoons seasoned salt
1/4 teaspoon ground pepper
3 carrots, peeled and sliced
1 green pepper, sliced
1/2 onion, sliced
1 tablespoon minced garlic
20 oz. pineapple chunks
In large saucepan, combine pineapple juice, vinegar, soy sauce, brown sugar, ketchup, cornstarch, chicken bouillon, and ginger. Stir until smooth. Bring to a boil and cook for 2-3 minutes until thickened. Set aside.
In large skillet, heat 3 tablespoons oil over medium high. Mix together flour, seasoning salt, and pepper in a large plastic bag. Coat chicken with flour mixture and place chicken in skillet. Brown on all sides. When cooked through, Add carrots, pepper, onion, garlic, and pineapple chunks. Cook for another five minutes until tender. Pour sauce over chicken and bring to a boil. Serve over cooked rice. Enjoy!
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