Hawaiian Chicken

This recipe comes from the HP ward cookbook that Tara M and the YW put together at the end of 2003. I substituted pork for the chicken last night and it worked great!

Hawaiian Chicken
Lauren H.
1-2 lbs. cooked and or shredded chopped chicken
1/8 – ¼ c. butter
14 oz. can pineapple chunks (drain and reserve juice)
½ c. thinly sliced onion
¼ tsp. garlic salt
2 Tbsp. vinegar
2 Tbsp. soy sauce
¼ c. brown sugar
2 Tbsp. cornstarch
½ tsp. ginger
Melt butter in large pan and add chicken, ¼ c. pineapple juice, onion, and garlic salt. In another bowl combine remaining juice, vinegar, soy sauce, brown sugar, cornstarch and ginger. Mix until smooth. Pour over chicken, bring to a boil, reduce heat and simmer until thick. Add pineapple chunks and cook for a few minutes until pineapple is warm. Serve with steamed rice.

The only change I made was that I omitted the salt it called for and just used the garlic salt.