Prep Time 10m
Cook Time 20m
Ready Time 30m
Yield 4 servings

  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 cup Smucker's® Red Plum Jam
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon instant chicken bouillon granules
  • 1/2 cup water
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 boneless, skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
  • Crisco® Pure Vegetable Oil, for frying
  • 1 large green pepper, seeded and cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 (8 oz.) can pineapple chunks, drained
  • Hot cooked rice
Preparation Directions
  • Step 1Drain tomatoes, reserving 1/4 cup juice. Set drained tomatoes aside. Blend reserved juice, plum jam, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small bowl.
  • Step 2Blend water, flour, 1/3 cup cornstarch, salt, garlic powder and pepper in medium bowl. Add chicken. Stir to coat.
  • Step 3Heat 2 to 3 inches oil in large saucepan to 350ºF. Remove several pieces chicken from batter with slotted spoon. Add to oil. Fry 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining chicken.
  • Step 4Reserve 2 tablespoons oil in saucepan. Discard remaining oil. Add green pepper and onion to saucepan. Stir-fry over medium-high heat about 3 minutes or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
  • Step 5Stir in pineapple chunks, cooked chicken and reserved drained tomatoes. Cook an additional 1 to 2 minutes. Serve with rice.
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