about cooking with color!
This recipe was adapted from one given to me by my incredible sister, and has quickly become a family favorite!  It was originally created with meatballs, (which we have had, and the kids have loved…) but I tweaked it a bit to ‘healthify’ it just a bit and make it with chicken instead 🙂
The result?
… well, it was half gone before I could snap a picture of it!
Here’s the (adapted) recipe:
2-4 cups of cooked, chopped chicken (depending on how chicken-y you want it!) Â (if using meatballs, one large bag of meatballs – about 64 ct)
Pour into 9×13 pan
make goop: Â saute in a little oil: Â 1 chopped up red pepper, 1 chopped up green pepper, 1/2 cup chopped onion (optional) 1 medium can pineapple tidbits (drained, but save the juice!)
Pour goop over meat
in sauce pan, combine:
1 1/2 cup chicken broth (or chicken stock, or can make with bouillon)
2 1/2 tbsp corn starch
2 tbsp soy sauce
1/3 cup vinegar
1/2 cup pineapple juice (can use the left over from the tid-bits can!)
1/2 cup sugar
1/2 tsp salt
Stir and heat until bubbly and thickened
Pour over meat and bake at 350 for about 20 minutes (until everything is heated thoroughly
Serve over rice, and try to keep up with the requests for seconds (and thirds…) :).
