Pineapple Chicken


1 c. water (include liquid from canned chicken)

1 c. ketchup

1/3 c. sugar

1/4 t. onion powder

1/4 t. garlic powder

1 T. soy sauce

1/2 t. bottled lemon juice

3 T. cornstarch

1 (20-oz) can pineapple chunks, drained, reserving 3/4 c. juice

1 (10-oz) can chicken chunks

hot cooked rice

In a saucepan, combine ingredients through soy sauce, lemon juice and pineapple juices.  Bring to boil; remove from heat.  Stir cornstarch into 1/4 cup water until smooth.  Stir into hot pineapple sauce.  Bring back to boil, stirring.  Add pineapple and chicken; heat through.  Serve over rice.  Serves 5-6.

    Variation:  Add any dried vegetables with needed hydrating water to the sauce at the beginning.  Simmer covered, sauce and vegetables 10 minutes until vegetables are cooked before thickening.


From:  Emergency Food Storage in a Nutshell by Leslie D. Probert and Lisa L. Harkness