HAWAIIAN CHICKEN
- One (1) can pineapple sliced
- One (1) large sweet onion sliced
- Three (3) chicken breasts split
- Half (1/2) cup peach preserves
- One and Half (1 1/2) teaspoon salt
- One (1) tablespoon soy sauce
- Three (3) tablespoon vegetable oil
- One (1) tablespoon white vinegar
- One (1) green pepper
HAWAIIAN CHICKEN PREPARATIONS:
Sliced drain pineapple; set aside.Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken.Combine preserves soy sauce and vinegar. Pour over chicken and cook about three minutes turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.
- One (1) can pineapple sliced
- One (1) large sweet onion sliced
- Three (3) chicken breasts split
- Half (1/2) cup peach preserves
- One and Half (1 1/2) teaspoon salt
- One (1) tablespoon soy sauce
- Three (3) tablespoon vegetable oil
- One (1) tablespoon white vinegar
- One (1) green pepper
HAWAIIAN CHICKEN PREPARATIONS:
Sliced drain pineapple; set aside.Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken.Combine preserves soy sauce and vinegar. Pour over chicken and cook about three minutes turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.
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