Pineapple Chicken - cooking recipe

Ingredients

8 chicken thighs, skin removed
1 tsp. paprika
1/8 tsp. pepper
2 Tbsp. vegetable oil
1 (20 oz.) can pineapple chunks in own juice
water
1/4 c. packed brown sugar
3 Tbsp. dried onion soup mix
2 Tbsp. cider vinegar
1/2 tsp. ground ginger
2 Tbsp. cold water
1 Tbsp. cornstarch
1/2 c. toasted slivered almonds (optional)

Preparation

Sprinkle chicken with paprika and pepper.
In a large skillet over medium-high heat, brown chicken in oil.
Meanwhile, drain pineapple juice into 2-cup measuring cup.
Set pineapple chunks aside.
Add water to juice to make 1 1/2 cups liquid.
Add brown sugar, soup mix, vinegar and ginger; stir until blended.
Pour over browned chicken and bring to boil.
Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone.
Transfer chicken to a serving platter; cover and keep warm.
In small bowl, mix 2 tablespoons cold water and cornstarch until smooth.
Stir into liquid in skillet.
Stirring over medium heat, bring to boil and boil for 1 minute.
Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through.
Pour over chicken.
Sprinkle chicken with almonds and serve.