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Chicken Aloha Recipe
Chicken Aloha Recipe photo by Taste of Home

Chicken Aloha Recipe

Publisher Photo
This chicken is a welcome way to cook a quick, delicious meal.—Beth Corbin, Sarasota, Florida
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 6 to 8 chicken breast halves
  • 1 bottle (14 ounces) ketchup
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium green pepper, coarsely chopped
  • 1/4 cup packed brown sugar
  • 1/3 cup cider vinegar
  • 1 teaspoon ground mustard
  • 1 can (8 ounces) pineapple chunks, undrained
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 243 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 950 mg sodium, 33 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. Place chicken in a greased 13-in. x 9-in. baking dish. Combine all remaining ingredients except rice; pour over chicken.
  2. Cover and bake at 375° for 1 hour. Uncover; bake 15 minutes longer. Serve with rice. Yield: 6-8 servings.
Originally published as Chicken Aloha in Country Woman September/October 1991, p35

Nutritional Facts

1 serving (1 each) equals 243 calories, 3 g fat (1 g saturated fat), 56 mg cholesterol, 950 mg sodium, 33 g carbohydrate, 1 g fiber, 22 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Chicken Aloha

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 22, 2014

This recipe is nice since it's so different. I would like it to be a little sweeter so next time I make it I will double the pineapple. Then it would be perfect.

MY REVIEW
Reviewed May. 7, 2012

My mother in law recently came to live with us after suffering a stroke. I have been looking for simple and flavorful recipes that are easy on the older palate. She gave this one a thumbs up for taste. I give it a HUGE thumbs up for ease of preparation, presentation and flavorful for all palate types. I added green onions after I pulled it out of the oven and I also added a little dried ginger to the sauce. PRIMO!!

MY REVIEW
Reviewed Aug. 4, 2011

I ended up with a lot of sauce. I did use tomato sauce instead of the canned tomato soup, because I did not have any on hand. I also used crushed pineapple instead of chunks for the same reason. I really enjoyed this recipe!

MY REVIEW
Reviewed Dec. 14, 2008

wonderful for a quick church dinner and looks great this time of the year. Or anytime

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