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Tropical Chicken Recipe

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This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper.—Leah Johnson, Pearl City, Hawaii

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Tropical Chicken Recipe

Prep: 30 min. Cook: 55 min.

Yield: 6 Servings

30 55 85

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 tablespoons canola oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
3 medium tomatoes, peeled and chopped
3 cups fresh or canned pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup pineapple juice
1 red hot pepper (4-1/2 to 5 inches), seeded and chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh snow peas
1 tablespoon minced chives
Hot cooked rice

Directions

In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Tropical Chicken in Taste of Home February/March 1996, p9

Quick and Easy Peeling

To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Tropical Chicken (2)

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Reviewed on Jan. 08, 2010 by annie1992

I liked this recipe and didn't find it greasy, but I'd cut down a little on the hot pepper next time, I'm pretty much a "wuss" when it comes to heat. My husband thought it should be hotter!