I found it in the Simple & Delicious magazine (Sept/Oct 2006) and tweaked it ever so slightly to meet my family's needs.
1 med green pepper, cut into 1-inch pieces
1 small onion, also cut into 1-inch pieces (or you can thinly slice)
1 tablespoon vegetable oil
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
3 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch (can substitute flour if you want)
1 package (12 ounces) frozen popcorn chicken
**( I serve mine with rice. If you are going to serve yours with rice, start your rice first. The rest can be prepped and cooked while your rice is cooking).
**If you are going to bake the chicken instead of microwaving, do that next..
In a large skillet or wok, stirfry green pepper and onion in oil for 3-4 min. until crisp-tender.
Drain pineapple, reserving the juice in a 2 cup measuring cup; set pineapple aside.
Add enough water to the juice to measure 1 1/3 cups; stir in the soy sauce, vinegar and ketchup.
In a bowl, combine brown sugar and cornstarch.
Stir in pineapple juice mixture until smooth.
gradually add to the skillet.
Bring to a boil; cook and stir for 2 min. or until thickened.
Reduce heat; simmer uncovered, for 4-5 minutes or until heated.
Meanwhile, microwave (or bake) chicken according to directions. Stir into pineapple mixture. Serve with rice.
The yield is 4 servings; for my family, I double this recipe. I also bake the popcorn chicken instead of using the microwave. Baking it takes a few more minutes but gives a better texture. Lastly, If you are doubling this recipe as I do, an electric skillet is the perfect size to cook it in.
**Want to make it special? End the meal with store bought fortune cookies!