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Hawaiian Chicken Recipe

Hawaiian Chicken Recipe photo by Taste of Home

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Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." – Kara Cook, Elk Ridge, Utah

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Hawaiian Chicken Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons canola oil
1 cup sugar
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules
1/4 teaspoon ground ginger
1 can (20 ounces) DOLE® Pineapple Slices in 100% Pineapple Juice
1/2 cup cider vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into rings
Hot cooked rice

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish.
In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without rice) equals 463 calories, 11 g fat (2 g saturated fat), 94 mg cholesterol, 582 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Hawaiian Chicken in Taste of Home December/January 2011, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Hawaiian Chicken

Hawaiian Chicken

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(1-10) of 21 reviews

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Reviewed on Apr. 07, 2013 by amberjcarothers

I made this for dinner last week , it was pretty good but if I ever make it again I will cut the amount of sugar in half.

Reviewed on Mar. 29, 2013 by kmandres13

I used half the amount of sugar. Also I added shredded coconut into the flour mixture. I thought it was great!!!

Reviewed on Mar. 15, 2013 by whibby

Reduce the many of sugar

Reviewed on Dec. 15, 2012 by bmlink627

This dish is AMAZING!! If I could rate this a 10 star meal I would. Well done on this one ;)

Reviewed on Sep. 04, 2012 by minmom

Awesome dish especially if you like a sweet asian flavor! Leftovers on rice were out of this world! i will definitely make this again!

Reviewed on Sep. 04, 2012 by minmom

Awesome dish especially if you like a sweet asian flavor! Leftovers on rice were out of this world!

Reviewed on Jun. 23, 2012 by MaikoEmi

While this is going in my recipe book, next time I'll be adding some minced garlic and some paprika as the flavor wasn't very deep. I used red peppers instead of green and they and the pineapples were amazing. The cook time was more like 40 minutes.

Reviewed on Feb. 23, 2012 by mishfish

THis was delicious- my whole family loved it. I used a bit less sugar because I had made a similar recipe and it was super sweet. This was much better, probably even if I had used full amount of sugar- I was just being cautious, and of course, less sugar doesn't hurt you. Highly recommend.

Reviewed on Feb. 21, 2012 by BrittneyR

I've made this twice now. It is very good!!!

Reviewed on Apr. 25, 2011 by jenluv37

Did a little substituting to make it healthier but this recipe was VERY good. Used almond flour, olive oil, and fresh pineapple. I also substituted the sugar for a little agave nectar.

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