Recipe: Island-Style Chicken (sweet and sour sauce with pineapple, Campbell's recipe, 1980's)

ISLAND-STYLE CHICKEN

1 can (about 8 ounces) pineapple chunks in heavy syrup
2 pounds chicken parts
2 tablespoons shortening
1 (10 1/2 ounce) can Campbell's Chicken Broth
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoon soy sauce
1 large clove garlic, minced
1 medium green bell pepper, cut into squares
3 tablespoons cornstarch
1/4 cup water
Hot cooked rice with parsley added (for serving)

Drain pineapple chunks, reserving syrup.

In skillet, brown chicken in shortening; pour off fat.

Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes.

Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally.

Combine cornstarch and 1/4 cup water; gradually stir into sauce. Cook, stirring until thickened.

Serve with cooked parsleyed rice.

Makes 4 serving
Source: Magazine recipe clipping: Campbell's Soup ad, 1980's