Shelly's Recipe

HAWIIAN CHICKEN I

Category: Chicken

2 lb skinless, boneless chicken breasts
1/2 cup flour
6 tbsp vegetable oil
2 tbsp butter
4 cloves garlic, finely chopped
1 large onion, cut into 1/2 inch strips
3 green bell pepper, cut into 1 inch chunks
1/2 cup packed brown sugar
1/3 cup white vinegar
1 (15 oz) can pineapple chunks
2 medium tomatoes, cut into eighths
Salt and pepper, to taste
Grave Master
Hot cooked long-grain white rice

Clean and trim the fat from the chicken breasts. Cut in half lengthwise, creating 2 separate breasts. Cut breasts into pieces about 1 1/2 inches square. Coat the pieces thoroughly with flour and brown in 3 tbsp oil in a frying pan over medium heat until pieces are gold. Drain on paper towels and set aside.

In a saucepan, heat the remaining oil and butter and saute garlic, onions and peppers until thoroughly mixed and coated with oil.

In a separate bowl, combine brown sugar and vinegar. Mix and add to vegetable mixture and stir. Simmer, covered, over low heat about 25 minutes, stirring occasionally.

Stir in tomatoes and season with salt and pepper. Cover and let simmer another 5 minutes. If necessary, add flour to thicken. Stir in Gravy Master to darken the mixture to the desired color. Cover, remove form heat, and let stand 5 minutes.

Serve with cooked rice.

Serves 4