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Hawaiian Chicken

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

6 ServingsPrep: 20 min. Bake: 20 min.

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) unsweetened sliced pineapple
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

2 of 2

Hawaiian Chicken (continued)

Directions (continued)

pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a
meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.