Ingredients:
4 large baking potatoes
1 onions, sliced
1 green peppers, chopped
2 tablespoons margarine
2 cups pineapple juice, divided
1/4 cup brown sugar
1/4 cup white vinegar
3 tablespoons soy sauce
3 drops Tabasco sauce
3 tablespoons cornstarch
2 cups chicken, cooked
1/4 cup carrots, sliced and cooked
Directions:
Bake potatoes at 400 degrees for one hour or until done.
Meanwhile, in a large skillet, saute onion and green pepper for 5 minutes.
Add 1 3/4 C pineapple juice and bring to a simmer.
Stir in sugar, vinegar, soy sauce and Tabasco.
Combine remaining 1/4 C pineapple juice and cornstarch, stirring well and adding to vegetables.
Bring to a simmer, reduce heat, and cook for 5 minutes.
Add chicken and carrots, and simmer until thoroughly heated.
Split tops of potatoes; fluff insides with a fork and top with sweet and sour mixture.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.