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Sweet pineapple and salty soy sauce season a flavorful chicken dish from Carol Gillespie in Chambersburg, Pennsylvania. “I adapted the recipe for my crock pot because it's so much easier to do the preparation hours in advance, then let it simmer all day,”” Carol explains.
Nutritional Facts 1 serving equals 302 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 180 mg sodium, 33 g carbohydrate, trace fiber, 23 g protein.
Originally published as Honey Pineapple Chicken in Quick Cooking January/February 2006, p56
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 May. 30, 2011 by katlaydee3
This was excellent. I served it over white rice with steamed broccoli on the side. Very moist and very good.
Reviewed on Jan. 30, 2011 by Flyi1
The chicken turned out dry and was a little too sweet.
Reviewed on Apr. 26, 2010 by weather_girl
This was a little too sweet for my taste but my husband loved it.
Reviewed on Apr. 14, 2010 by kengrants
Soooo good! I will make this again and again! Taste's really yummy over rice.
Reviewed on Feb. 22, 2010 by MamaJulez
We didn't care for this one. It sounded good, though.
Reviewed on Feb. 21, 2010 by shastar
I fixed this for dinner last night. It was really good and so easy. I followed others that posted on this and had rice and steamed vegetables with it. It was different from most anything else we usually have, but we all enjoyed it. I will be cooking it again!
Reviewed on Feb. 09, 2009 by kristyhigh
I made this dish for a birthday dinner, and it was outstanding! The dryness of the chicken breasts that other may have had, might have been to the thickness of the breasts. I chose thicker chicken breasts and it was moist and so tasty! A great change for chicken breasts, I served this with white rice and it was perfection!
Reviewed on Feb. 01, 2009 by mrs_h
I cooked my chicken breasts for 3 hours and had no problem with them being dry. Then again, I only had 2 breasts floating in a full recipe of the "juice." I used honey mustard for the prepared mustard, and it tasted fine. Next time, I think I will cut the brown sugar back to 3/4c. I served this with Taste of Home's "Baked Rice Pilaf" (the recipe with shredded carrots) and poured some of the extra "juice" on the rice. It was fabulous. Dinner was just a little sweeter than I like, hence the change I would make next time.
Reviewed on Dec. 13, 2008 by tiekirae
The flavor of this dish was great. I served it with broccoli and white rice. That said, the chicken was a little dry -- not sure if that's something I did wrong? I probably won't make it again.
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