Hawaiian Chicken

YIELD: 50 servings

50 boneless, skinless chicken breasts
50 canned pineapple slices
1 gal. + 21⁄4 qts. pineapple juice
121⁄2 ozs. green bell peppers, sliced
1 lb., 1⁄2 oz. onions, sliced
1 cup + 1 Tbsp. cornstarch paprika as needed

1. Sprinkle chicken breasts with
paprika and bake at 350ºF until done,
about 20 minutes.
2. Bring pineapple juice to a boil and
thicken with cornstarch mixed with 14⁄ cup
of cold wat

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