Hawaiian Chicken

Prep Time20

Cook Time1 5

Total Time1 25

Servings:

1 can pineapple chunks in own juice
2 to 3 pounds chicken thighs (skin and bone-in) or chicken pieces of your choice
2 tablespoons cooking oil
10.5 ounces chicken broth
4 teaspoons chicken granulated bullion
3/4 cup light brown sugar, packed
1/4 cup rice vinegar
1/2 cup soy sauce (or to taste)
5 large cloves garlic, minced
1 large red bell pepper cut into small squares
1/4 cup chicken broth or water for thickening
4 tablespoons cornstarch (adjust to your preference)

Drain pineapple chunks, reserving juice. In a skillet; brown chicken in cooking oil; pour off fat. Add reserved juice, broth, bouillon granules, sugar, vinegar, soy sauce and garlic. Cover; cook over low heat for 45 minutes.
Add chopped red bell pepper and pineapple and cook 20 minutes more or until done. Thicken with broth or water and cornstarch.
Serve over white steamed rice.