| | Directions | | Combine sugar and cornstarch in saucepan, then stir in white vinegar, pineapple juice, soy sauce, salt, garlic, paprika, ginger, celery, carrots and onions. Bring to a boil, reduce heat, simmer, stirring constantly until thickened. Remove from heat and add the pineapple chunks, chicken, pepper, mushrooms and water chestnuts. Either place in a plastic bag and freeze or transfer into a baking dish. Bake uncovered 45 minutes at 350°. Serve over rice. |
|
|
| Ingredients | | - |  | 1/2 cup sugar |
| - | | 3 tablespoons cornstarch |
| - | | 1/2 cup white vinegar |
| - | | 1 can pineapple chunks (8 ounce can) |
| - | | 1/4 cup soy sauce |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon minced garlic |
| - | | 1/2 teaspoon paprika |
| - | | 1/2 teaspoon ground ginger |
| - | | 1 cup chopped celery |
| - | | 1 cup chopped carrots |
| - | | 1 cup chopped green pepper |
| - | | 1 cup chopped onion |
| - | | 3 cups cooked, chopped chicken |
| - | | 1 can mushroom pieces, drained (4 ounce can) |
| - | | 1 can sliced water chestnuts, drained (8 ounce can) |
| |
| |
