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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: 10 min. Bake: 25 min. YIELD: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.

Reviews for Chicken Aloha

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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!"

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."

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."

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!!"

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!"

Reviewed Dec. 14, 2008

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

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Wine Pairings

Medium-Bodied White Wine

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