Chicken Aloha Recipe
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Chicken Aloha Recipe

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4.5 7 12
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This chicken is a welcome way to cook a quick, delicious meal. —Beth Corbin, Sarasota, Florida
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 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


  1. 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.
  2. 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.
Originally published as Chicken Aloha in Country Woman September/October 1991, p35

Medium-Bodied White Wine

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

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Debglass11 User ID: 6300479 266301
Reviewed May. 24, 2017

"Great recipe ! Super easy to put together. Just throw it in the oven and dinner's done. Served it with rice and steamed broccoli. I used an orange pepper instead of green, and added a little more brown sugar to taste. Definitely a dish for a busy weeknight!"

redcottagechronicles User ID: 7297725 240558
Reviewed Dec. 29, 2015

"We made the recipe exactly has it was and it turned out delicious. The chicken was tender and moist and the tangy, sweet sauce was perfect. I plan to try it again using the slow cooker!"

JkayC User ID: 5673362 9144
Reviewed Nov. 13, 2014

"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."

traceycpowers User ID: 3890007 38096
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."

Bugsli User ID: 6595771 12086
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!!"

sg_yeargain User ID: 2568324 12080
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!"

thelmacurtis User ID: 1442778 26575
Reviewed Dec. 14, 2008

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

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