This was yummy! I hadn't ever made it before the other night. I would have liked it a little sweeter (that's just how I am!), but my husband liked it how it was. He said it tasted like a rice bowl. So if I make it again, I think I'd add little sugar to the sauce. I'm just sayin... Enjoy!
HAWAIIAN ALMOND CHICKEN
1 (8-oz) can pineapple chunks in juice
3 c. chopped, cooked chicken
2 stalks celery, diagonally sliced
1 green pepper, cut into 1-inch pieces
1 c. sliced almonds, lightly toasted
2/3 c. cooking sherry (yes, they check your ID when you buy this! So don't be sending your minor child in to grab some. Check by the vinegars in the store.)
1/4 c. soy sauce
1/4 c. cornstarch
1 tsp. ginger
1/2 tsp. garlic powder
1 small tomato, cut into wedges
2 T. sliced green onions
Drain pineapple, reserving juice. Add enough chicken stock to juice to measure 2 cups liquid, set aside. Combine pineapple chunks, chicken, celery, green pepper and almonds in bowl; mix well. Mix pineapple juice and chicken broth with sherry, soy sauce, cornstarch, ginger and garlic powder (this is where I'd add some sugar, maybe 2 T.) in a bowl; stir to dissolve cornstarch. Pour over chicken mixture; mix well. Spoon into casserole dish or 9x13-inch pan. Bake uncovered at 375 degrees for 40-45 minutes or until thickened and bubbly, stirring occasionally. Add tomato wedges. Sprinkle with green onions. Bake 5 more minutes; serve with rice. Serves 4-6.
P.S. To my dear sister-in-law, please forgive me for posting a recipe with nuts.