120 oz canpineapple chunks, juice packed, reserve juice
2mediumgreen peppers, cut into strips
1cupjellied cranberry sauce
1/4cuporange juice or water
2tablespoonsrice wine vinegar
2dried red peppers
Sprinkle chicken lightly with salt and pepper. Heat oil in skillet over medium high heat. Add chicken and cook about 5 minutes on each side or until browned. If necessary, brown chicken in batches. Transfer chicken to a 3-quart rectangular baking dish. Drain pineapple well, reserving 2/3 cup juice. Spoon pineapple chunks and green pepper strips evenly over chicken in dish; set aside.
For sauce; in a medium saucepan whisk together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, orange marmalade, orange juice or water, soy sauce, rice wine vinegar, dried red peppers and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken, pineapple and green pepper in dish.
Bake, covered in a 350º oven for 45 minutes. Uncover, bake 15 minutes longer.