10 med. skinless, boneless chicken thighs (about 2 1/4 lb.)
1 bunch green onions
1 lg. red pepper
Salad oil
1/2 tsp. salt
1 (20 oz.) can pineapple chunks in juice
1/4 c. sugar
1/4 c. cider vinegar
2 tbsp. catsup
1 tsp. cornstarch
4 tsp. soy sauce

ABOUT 50 MINUTES BEFORE SERVING:

Cut each chicken thigh in half; trim fat. Cut green onions diagonally into 1-inch pieces; slice red pepper into 1/2 inch thick slices

In 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook green onions and red pepper until tender-crisp, stirring frequently; remove to bowl.

In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook chicken thighs and salt, half at a time, until chicken is cooked through, about 15 minutes, removing chicken to plate when it is done; discard any fat remaining in skillet.

Meanwhile, drain pineapple chunks, reserving 1/4 cup pineapple juice. In cup, mix reserved pineapple juice with sugar, vinegar, catsup, cornstarch, and soy sauce.

Return chicken to skillet; stir in pineapple juice mixture, stirring to loosen any brown bits from bottom of skillet. Cook until mixture thickens slightly and coats chicken. Stir in green onion mixture and pineapple chunks; heat through. Makes 5 servings.