8 chicken pieces (650g)
Salt and black pepper to taste
3/4 cup vinegar
1 cup ketchup
2 tablespoons cornstarch
1 tablespoon mustard (15g)
1 tablespoon English BBQ sauce
1 can pineapple chunks in syrup
1 medium-sized bell pepper, cut into strips (100g)
2 medium-sized tomatoes, cut into wedges (200g)
8 chicken pieces (650g)
Salt and black pepper to taste
3/4 cup vinegar
1 cup ketchup
2 tablespoons cornstarch
1 tablespoon mustard (15g)
1 tablespoon English BBQ sauce
1 can pineapple chunks in syrup
1 medium-sized bell pepper, cut into strips (100g)
2 medium-sized tomatoes, cut into wedges (200g)
Place the chicken pieces seasoned with salt and black pepper on a baking sheet lined with parchment paper and bake until cooked through
While the chicken is baking, prepare the sauce: in a pan mix together vinegar, ketchup, and cornstarch
Cook stirring until it becomes transparent
Add the mustard, English BBQ sauce, pineapple chunks, bell pepper, and tomatoes
Mix well
Twenty minutes before serving, add the pineapple chunks cut into cubes, bell pepper, and tomatoes
Serve hot
Serve over the baked chicken and finish baking
Serves 8 people
Note: For those who are used to receiving unexpected visitors on Sundays, it's a good idea to buy chicken on Saturday, leave it in the fridge, and if no one shows up on Sunday, then freeze the chicken in portions that will be needed for your family throughout the week.
