Chicken Waikiki Beach Recipe
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Ingredients
2 Whole Chicken Legs
2 Whole Chicken Breasts
1/2 Cup Flour
1/3 Cup Salad Oil or Shortening
1 Tsp. Salt
1/4 Tsp. Pepper
Sauce:
1 - 1 Lb. 4 Oz. Can Sliced Pineapple
1 Cup Sugar
2 Tbs. Cornstarch
3/4 Cup Cider Vinegar
1 Tbs. Soy Sauce
1/4 Tsp. Ginger
1 Chicken Bouillon Cube
1 Large Green Pepper, cut cross-wise in 1/4 inch circles
Directions
Wash chicken.
Pat dry with paper towels.
Coat chicken with flour.
Heat oil in a large skillet.
Add chicken, a few pieces at a time, and brown on all sides.
Remove as browned to shallow roasting pan, arranging pieces, skin-side up.
Sprinkle with salt and pepper.
Meanwhile, preheat oven to 350 degrees.
Make sauce.
Drain pineapple, pouring syrup into a 2-cup measure.
Add water to make 1 1/4 cups.
In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger & bouillon cube.
Bring to boiling, stirring constantly.
Boil for 4 minutes.
Pour over chicken.
Bake, uncovered, 30 minutes.
Add pineapple slices and green pepper.
Bake for 30 minutes, or until chicken is tender.
Pat dry with paper towels.
Coat chicken with flour.
Heat oil in a large skillet.
Add chicken, a few pieces at a time, and brown on all sides.
Remove as browned to shallow roasting pan, arranging pieces, skin-side up.
Sprinkle with salt and pepper.
Meanwhile, preheat oven to 350 degrees.
Make sauce.
Drain pineapple, pouring syrup into a 2-cup measure.
Add water to make 1 1/4 cups.
In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger & bouillon cube.
Bring to boiling, stirring constantly.
Boil for 4 minutes.
Pour over chicken.
Bake, uncovered, 30 minutes.
Add pineapple slices and green pepper.
Bake for 30 minutes, or until chicken is tender.
