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Chicken Aloha Recipe

Chicken Aloha Recipe

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 YIELD:6-8 servings


  • 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


  • 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.
    Freeze option: Cool chicken mixture. Freeze 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: 6-8 servings.

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.

Wine Pairings

Medium-Bodied White Wine

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