2 lbs boneless chicken
1 Tbsp vegetable oil
½ tsp lemon juice
1 Tbsp butter
20 oz pineapple tidbits
1 cup pineapple juice from tidbits (add water if necessary)
1 bell pepper, cut into chunks
⅓ cup brown sugar
⅓ cup vinegar
1 Tbsp soy sauce
1 Tbsp ketchup
½ tsp Worcestershire sauce
¼ tsp ground ginger
a couple Tbsp cornstarch
Cube chicken into bite-sized pieces. Heat pressure cooker or large skillet and brown chicken in oil, lemon, and butter. Add all other ingredients except tidbits and cornstarch, stirring gently to combine.
In pressure cooker: Close cover securely. Place regulator on vent pipe and cook for 8 minutes with regulator rocking slowly. Cool cooker at once.
In regular pan: Cover with tight-fitting lid and simmer over medium-low heat for 20-25 minutes, or until peppers are tender and chicken is cooked through.
Remove chicken and vegetables to a warm platter. Whisk or blend cornstarch with a couple Tbsp of water (more cornstarch makes for thicker sauce), then add slurry to hot liquid. Cook, stirring frequently, until mixture boils and thickens. Add tidbits and heat through. Pour sauce over chicken and veggies. Serve over cooked white rice or fried rice.
Yields: 6-8 servings
Time to make: 30 min
Source: Kathy Hoffman