Ingredients:
1/4 cup vegetable oil
1 (3 -3 1/2 lb) chicken, cut up into serving pieces
1 large onions, thinly sliced
1 medium green bell peppers, cut into thin strips
1 medium red bell peppers, cut into thin strips
12 fresh mushrooms, sliced
salt
pepper
1/2 fresh pineapple, peeled, cored, and cut into small chunks
1/4 cup soy sauce
1 tablespoon honey
1/2 cup pineapple juice
1/2 cup semisweet white wine
Directions:
In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
Arrange chicken pieces over the vegetables and pineapple.
In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
Layer the remaining vegetables and pineapple over the chicken.
Mix the pineapple juice and wine together; pour evenly over the top.
Cover and bake in a 350F oven for about 1 hour or until the chicken is tender.
Servings: 4-6
Time preparation: 40 min.
Time total: 100 min.