Pineapple Chicken

Sandy Hiyoto

• 2 lbs. boneless, skinless chicken thighs, cut in half
• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. salad oil
• 3/4 c. unsweetened pineapple juice
• 2 Tbsp. shoyu
• 2 Tbsp. brown sugar, packed
• 1 c. pineapple chunks, drained

• Put flour, salt and pepper in plastic food bag.
• Add chicken pieces and toss to coat.
• Heat oil and brown chicken. Drain excess oil.
• Combine pineapple juice, shoyu and brown sugar. Pour over chicken.
• Cover and simmer for 30 minutes or until done.
• Add pineapple chunks and heat through.