Serves 4 to 6

This is as close to our Corvallis Local Boyz concoction as I’ve been able to come. It’s delicious over rice or tucked into a bun!

2 tablespoons canola oil

2 pounds boneless/skinless chicken thighs, halved or quartered

1 pound boneless/skinless chicken breast, cut into 1- or 2-inch chunks

1/2 cup diced yellow onion

2 cups chicken broth (canned is okay)

2 cups pineapple juice

2 tablespoons soy sauce

1/4 cup brown sugar

1/3 cup peeled and shredded fresh ginger

Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and saute until the pieces are browned on all sides. Add the onion and saute until softened, about 2 minutes.

Deglaze the pot with the chicken broth, stirring and scraping up all the cooked-on bits of food. Add the pineapple juice, soy sauce, brown sugar and ginger.

Bring the liquid to a boil, then cover and simmer gently until the chicken is very tender, about 60 to 90 minutes.

Copyright, Jan Roberts-Dominguez, 2006