Chicken/Ham Polynesian

2 large chicken breasts, cut in chunks

2 Tbsp cooking oil

1 medium onion sliced

1 green pepper cut into 1 inch squares

1 (13 oz.) can pineapple chunks (save ½ c. juices)

1 cup chicken broth (2 cubes plus 1 c. water)

¼ cup vinegar

¼ cup brown sugar

2 Tbsp cornstarch

2 Tbsp. Soy sauce

½ cup mandarin oranges

1. Cut chicken into chunks or slices, brown in oil and remove.  Add green peppers and onion to pan and sauté until partially cooked, about 5 minutes and remove. 
2. Heat ½ c. liquid from pineapple in skillet with boulion, brown sugar, and vinegar.  Mix cornstarch and soy sauce; stir in.  Heat stirring constantly until sauce thickens and turns clear.
3. Add fruit vegetables, and meat. Serve over hot rice.

My Roommate Lindsay Payne

Sweet Pulled Pork

Sprinkle garlic salt over pork roast placed in crock pot.
Cook all day on low (or fewer hours on high) or until pork is easy to pull-apart.
Remove from crock pot. Let sit for 10 to 15 minutes.
Strip (pull-apart) the pork and put back into juices in the crock pot.

Add:
1 c. salsa
1 c. brown sugar
(if you have a larger pork roast, you may want to double or triple these two items)
Cook until warm through.

Serve on burritos, taco salad, or rolls.