- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 bottle (14 ounces) ketchup
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 medium green pepper, coarsely chopped
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1 teaspoon ground mustard
- 1 can (8 ounces) pineapple chunks, undrained
- Hot cooked rice
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken.
Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Chicken Aloha
"Very tasty. I used all the pineapple in a 20 oz. can and half the liquid. Also, a touch more brown sugar. Turned out just right."
"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 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!!"
"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!"