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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion in oil in large skillet until tender crisp.
  2. Add chicken, salt, and ground black pepper.
  3. Blend catsup and pineapple juice with enough water to make 2½ cups liquid; pour over chicken. Simmer 5 minutes.
  4. Dissolve cornstarch in soy sauce; stir into chicken mixture.
  5. Add green pepper and pineapple chunks; cook 5 minutes more.
  6. Serve over hot rice.

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