Polynesian Chicken Livers
|Sesame oil||1 Teaspoon|
|Chicken livers||10 Ounce|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced scallion||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||1⁄2 Cup (8 tbs)|
|Rice vinegar||1 Tablespoon|
|Teriyaki sauce||1 Tablespoon|
|Granulated brown sugar||1 1⁄2 Teaspoon|
In 9-inch skillet heat oil over medium heat.
Increase heat to high, add livers, green pepper, and scaliions and cook, stirring constantly, until livers are browned; remove from heat and set aside.
In small saucepan combine pineapple chunks, vinegar, teriyaki sauce, and sugar; heat.
While fruit mixture is heating, dissolve cornstarch in reserved pineapple juice; add to heated fruit and cook, stirring constantly, until mixture is thickened.
Pour fruit mixture over liver mixture in skillet; return skillet to medium heat and cook for 1 minute