Drain pineapple, reserving juice. Brown chicken in butter, and remove. Combine one half cup reserved pineapple juice, catsup, soy sauce, vinegar, oil, garlic salt and ginger in skillet and cook 5 min. Add chicken, cover and simmer 30-45 min. Remove chicken. Combine cornstarch with remaining pineapple juice; add to pan juices and cook, stirring til thickened. Add pineapple, pepper and tomatoes. Cook til crisp-tender. Spoon over chicken. Serves 6
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 260 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 122.3mg||38 %|
|Sodium 611.1mg||21 %|
|Potassium 541.9mg||14 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 18.8g|
|Protein 29.3g||42 %|
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Calories per serving: 460
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