Recipes:
# Polynesian Chicken
## INGREDIENTS
* ¾ cup flour
* 2 teaspoons paprika
* 2 teaspoons salt, divided
* 6 skinless, boneless chicken breasts (4 ounces each)
* ¼ cup butter
* ¾ cup brown sugar
* 1 tablespoon cornstarch
* 1 teaspoon ground ginger
* ¾ cup pineapple juice
* ¼ cup vinegar
* 2 tablespoons soy sauce
* 1 cup canned pineapple tidbits
* 1 small green bell pepper, julienned
**SERVES 6**
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## Make Ahead
You can prepare the sauce in **step 3** up to **8 hours ahead**.
Refrigerate until ready to use.
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## Variation
For lots of color, add julienned red and yellow bell peppers. Serve this South Seas specialty over fettuccine.
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### 1
Preheat oven to **400°F**.
Combine flour, paprika and **1 teaspoon salt** in a resealable plastic bag.
Add chicken and seal tightly.
Shake until coated.
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### 2
Heat butter in an ovenproof skillet over medium-high heat.
Add chicken.
Cook until lightly browned on both sides, about **10 minutes**.
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### 3
Mix brown sugar, cornstarch, ginger and remaining salt in a medium saucepan.
Stir in pineapple juice, vinegar and soy sauce.
Add pineapple and bell pepper.
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### 4
Spoon sauce over chicken.
Place skillet in oven and bake chicken, basting occasionally with pineapple mixture, for **30 minutes** or until chicken is cooked through.
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## Make It Quicker
* If you do not want to take the time to julienne the peppers by hand, you can use a food processor fitted with the slicing blade. It will cut peppers in a jiffy.
