This is the sweet and sour chicken recipe I always made when the kids were little
1 can (20oz) Dole sliced Pineapple
3 chicken breasts, split in half
1 1/2 teaspoons salt
3 Tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded, chunked
1/2 cup apricot-pineapple preserves
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar
Drain pineapple. Sprinkle chicken with salt. brown in oil. cover, cook 40 minutes or until tender. add onion and green pepper to chicken. combine preserves, soy sauce and vinegar. Pour over chicken. Cook and 3 minutes, turning chicken to glaze. Remove chicken to serving platter. Add pineapple to sauce; heat through. Spoon over chicken.
Makes 6 servings.
You can use boneless skinless chicken breasts.