Ingredients
-
1/4 cup butter
-
1 medium chopped onion
-
1 tablespoon minced fresh garlic
-
3/4-1 cup ketchup
-
1 cup pineapple juice (reserve this juice from the tidbits)
-
2 -3 tablespoons white vinegar (or to taste)
-
1/4-1/3 cup light brown sugar (or to taste)
-
2 tablespoons soy sauce (or to taste)
-
salt and pepper
-
1/4-1/2 teaspoon ground ginger powder (or to tase)
-
1 (16 ounce) can pineapple tidbits (reserving the juice)
-
3 -4 lbs chicken pieces
-
1 cup carrot, coarsley chopped
-
1 medium green bell pepper, coarsley chopped
Instructions
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
- In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
- Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
- If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
- Add in the pineapple chunks/tidbits: set the sauce aside.
- In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
- Set the browned chicken pieces into the baking dish/roaster.
- Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
- Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
- Serve with or over rice -- delicious!