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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
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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Reviewed on Apr. 02, 2011 by Harmony2117
Loved this recipe! It was very easy to prep and delicious. I switched it up a little by using three types of pepper and adding sliced green onion. There was alot of sauce, but that kept it moist while baking and I took it out of the pan before serving so it wasn't messy!
Reviewed on Mar. 12, 2011 by Ollie48
My family requests this every other week! I do agree that cutting back a little on the sugar makes it much better!!
Reviewed on Feb. 10, 2011 by JudithRN3
I made this recipe tonite for dinner and it was simple delicious. I added cubed, uncooked butternut squash and decreased the amt. of sugar to 1/2c. an Easy, healthful and very tasty recipe. Definately will make again!
Reviewed on Jan. 18, 2011 by muffnette
this was very good! family enjoyed it! the only changes i made was i added some onions sliced in rings as well and minced some garlic.... the only thing i would do different next time is cut back a bit on the sugar - i thought it was almost TOO sweet -although I am a diabetic so that could be why! so i will just cut it back a bit... otherwise YUMMY!!!!!!
Reviewed on Jan. 06, 2011 by Manon
sooo good! I reduced the amout of sugar by half and it was just perfect! Will make it again.
Reviewed on Jan. 05, 2011 by badkitty
This was delicious! The only changes I made were to add 1 clove grated garlic to the sauce, for the salt I added 1/2 teaspoon garlic salt and 1/2 teaspoon seasoned salt, and I cooked it at 400 degrees to be sure the bell pepper got soft enough. The measurements given for the sauce turned out perfect...nice and glazed with tons of flavor. I had no problems with runny sauce. Best Hawaiian chicken recipe I have tried, this one is a keeper and it is worth dirtying a few dishes for , in my opinion! Thanks for sharing!
Reviewed on Dec. 31, 2010 by aug2295
Delicious! The chicken was moist and very flavorful. My only objection was that this took 3 pots to make, a frying pan, a saucepan and an oven dish.
Reviewed on Dec. 28, 2010 by gjlcpotter
My daughter made this last night and said it was wonderful. I plan on making this sometime this week.
Reviewed on Dec. 19, 2010 by lonestarmama
The proportions to make the sauce were all wrong. Following directions exactly, it was extremely thin and runny. I had to add a cornstarch suspension to make it sauce-like.The stuff tastes good, 3 stars for that part.
The proportions to make the sauce were all wrong. Following directions exactly, it was extremely thin and runny. I had to add a cornstarch suspension to make it sauce-like.
The stuff tastes good, 3 stars for that part.
Reviewed on Dec. 06, 2010 by mcutrone
This recipe is so incredibly easy and flavorful for any night of the week.
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