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Pineapple Chicken

by in Jun 2001
Pineapple Chicken
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Yield: Makes 4 servings.

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  • 1 fryer, about 3-1/2 pounds
  • 1 medium onion
  • 2 stalks celery
  • 4 slices canned pineapple
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 4 tablespoons peanut oil
  • 1/4 cup canned pineapple syrup
  • cooked rice (optional)


Debone chicken. Cube meat, onion, and celery. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, and water, and brush over chicken. Saute onion in 1 tablespoon peanut oil. Add celery, stir 1 minute, and set aside. Saute chicken in 3 tablespoons oil. Add vegetables, pineapple, and syrup. Serve over rice, if desired.
Updated Wednesday, February 9th, 2005

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