Chicken Hawaiian

If you like bell peppers, pineapples, and chicken, you'll love this dish. It's tangy, slightly sweet, and simple to make.

Chicken Hawaiian

2 tbsp vegetable oil
6 to 8 pieces of chicken (drumsticks and thighs)
2 cloves of garlic, minced
1/4 cup chopped onion
1 green bell pepper, sliced
1 10 3/4 oz can cream of chicken soup
1 20 oz can pineapple chunks (reserve juice)
Or 2 Cups fresh pineapple
1/4 cup brown sugar
3 tbsp soy sauce

Heat vegetable oil in a large skillet. Add chicken and brown on both sides for 5 to 10 minutes. Set aside. Add garlic, onions, and bell pepper. Saute for 2 to 3 minutes. Add soup, pineapples, juice, and brown sugar. Mix together. Add chicken and heat to a boil, then reduce to a simmer. Cover and simmer about 20 to 30 minutes, or until sauce thickens. Serve over hot cooked rice.

Note: For a more colorful dish, use green, red, and yellow bell peppers. Drumettes, or pork or beef spareribs may be substituted for chicken.