Recipe: Pineapple Spiced Chicken (Wesson, 1960's)

PINEAPPLE SPICED CHICKEN

1 frying chicken, cut up
1/4 cup Wesson oil
1 onion, sliced
1 cup chicken broth
1 (13 1/2 oz.) can pineapple chunks with juice
2 tbsp. lemon juice
3 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. dry mustard
1 small green bell pepper, sliced

Brown chicken in oil. Remove, sprinkle with salt and pepper.

Cook onion 3 minutes in drippings.

Add broth, juice from pineapple and lemon juice to pan.

Mix soy sauce, cornstarch and mustard, add to hot liquid, stirring until clear and thickened.

Add chicken, cover and simmer 20 minutes or until done.

Add green pepper and pineapple chunks. Cover, cook slowly 5 minutes.

VARIATION:

ALOHA ALOHA:
In the above use 1/2 tsp. ginger and 1 tsp. grated lemon peel instead of mustard. Add 10 sliced dates with green pepper and pineapple. Garnish with toasted almonds and serve with hot cooked rice. Makes 4-6 servings

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's