1 tablespoon oil
2 1/2-3 pounds chicken
1 (20 ounce) can pineapple chunks, drained (reserve liquid)
2 medium sweet potatoes, peeled, cut into 1/4 inch slices
1/4 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon ginger
fresh parsley, if desired

Cooking time: 60 minutes
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Heat oil in a large skillet, lightly brown chicken in oil.
Add 1/2 cup of the reserved pineapple liquid and sweet potatoes.
Bring to a boil.
Reduce heat; cover.
Simmer 30 minutes or until chicken is fork tender, its juices run clear and potatoes are tender.
With a slotted spoon, remove chicken and potatoes to a serving platter; keep warm.

In the same large skillet, combine brown sugar, cornstarch, ginger, remaining pinapple liquid and pineapple. Cook and stir over medium heat until thickened.
Spoon mixture over chicken and potatoes.
Garnish with parsley.

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