Total Calories: 418
Sprinkle chicken pieces with paprika and pepper.
In a large skillet over medium-high heat, brown chicken in oil.
Meanwhile, drain pineapple juice into a 2-cup measuring cup. Set pineapple chunks aside. Add water to juice to make 1 1/2 cups liquid. Add brown sugar, soup mix, vinegar and ginger stir until blended. Pour over browned chicken and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone. Transfer chicken to a serving platter cover and keep warm.
In a small bowl, mix 2 tablespoons cold water and cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through. Pour over chicken.
Sprinkle chicken with almonds and serve.
*Stir dry soup mix to blend before measuring.
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