I started out with a recipe originally from Mom's Budget, but that recipe calls for 4 cans of Cream of Chicken Soup, which meant I would need 32 cans of soup for our 8 meals! I tested the recipe, and although my husband really liked it, it tasted too much of Crm of Chicken Soup to me. It is quick and easy though, so worth trying out if you want something fast to make. I knew I could make the sauce a little more fresh, and make it less expensive as well. So I tweaked my own version of it, closely using a recipe for Hawaiian Chicken in my What's For Dinner cookbook by Jana Schofield (Thanks Grandma, it's one of my favorites!).
4 cups cooked and cubed Chicken Breasts
1 (20oz) can Pineapple Tidbits
1/2 cup vinegar
1/2 cup Sugar
1 Green Pepper (1 cup)
1/2 Onion (1 cup)
2 carrots, sliced diagonally (1 cup)
2 Tbsp Cornstarch
1/4 cup cold water
1 tsp soy sauce
4 cups cooked rice
To cook chicken breasts I boiled them in a large pot adding Chicken broth to the water, then I allowed them to cool and chopped. (this can be done ahead of time and packaged in 2 cup portions in the freezer for up to 2 months for fast dinner prep). Or chicken can be cooked in a large skillet with a small amount of oil until no longer pink. Remove chicken from skillet and set aside.
Drain pineapple. Add enough water to measure 1 cup. Combine juice vinegar and sugar in skillet. Heat to boiling, stirring constantly. Add green peppers, onions and carrots to sauce. Cover and cook for 5 minutes or until carrot is crisp-tender. In a small bowl, blend cold water and cornstarch stirring until smooth. Add to sauce stirring constantly until mixture thickens and boils. Stir in pineapple tidbits, soy sauce and chicken. Heat through, if serving right away. If Freezing, label Freezer Bag, place mixture in Bag, allow to cool completely before laying flat in Freezer.
Thaw. Heat on Stovetop and Serve over Rice.
Serves 8 (although without sides, it would probably only serve 6)