Pineapple Pepper Chicken

This is one of Kiara's favorite meals made by Grandma Brimhall.

4 c pineapple juice
1 1/2 c sugar
2 c vinegar
1 1/2 c water
1 c brown sugar
2/3 c brown sugar
1/2 c ketchup
2 t chicken bouillon
3/4 t ground ginger
3 T vegetable oil
8 boneless, skinless chicken breasts (Grandma likes to cut into chunks)

Put cornstarch in pan and add a small amount of the water to dissolve cornstarch --add the rest of the water and the other ingredients down to the ginger. Bring to a boil, stirring frequently. Cook 2 minutes until thickened. Set aside. Brown chicken in oil and put into two large, greased pans. Pour sauce over and bake uncovered at 350 for 45 minutes.

2 cans pineapple chunks, drained (this gives you almost enough juice for the sauce)
1 green bell pepper cut in pieces

After cooking for 45 minutes, add pineapple chunks and green peppers and bake for 15 more minutes.

This recipe makes a lot of sauce. You can save some and serve it on a side of rice.