Hawaiian Pineapple Chicken Recipe
Hawaiian Pineapple Chicken Recipe photo by Taste of Home

Hawaiian Pineapple Chicken Recipe

Publisher Photo
Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." – Kara Cook, Elk Ridge, Utah
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons canola oil
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon ground ginger
  • 1 can (20 ounces) unsweetened sliced pineapple
  • 1/2 cup cider vinegar
  • 1 tablespoon soy sauce
  • 1 medium green pepper, cut into rings
  • Hot cooked rice

Nutritional Facts

1 serving (calculated without rice) equals 463 calories, 11 g fat (2 g saturated fat), 94 mg cholesterol, 582 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

Directions

  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
Originally published as Hawaiian Chicken in Taste of Home December/January 2011, p57

Nutritional Facts

1 serving (calculated without rice) equals 463 calories, 11 g fat (2 g saturated fat), 94 mg cholesterol, 582 mg sodium, 54 g carbohydrate, 1 g fiber, 35 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hawaiian Pineapple Chicken

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 17, 2014

"Was very good, a little too sweet for us, but will make again."

MY REVIEW
Reviewed Apr. 15, 2014

"This recipe is very good, we all loved it, I made a few changes as per the reviews & my own taste experience. I wanted to try & make it a one pot meal on the stovetop. I cut the chicken into smaller strips & chunks, diced the vegetables & bought crushed pineapple. I halved the sugar and added a red pepper & a few green onions. The sauce is really good, enough to coat even if you bulk the recipe up a bit. I added some garlic powder & spice to the flour mixture and shook it & the chicken in a paper bag to coat. I sautéed the chicken in fresh crushed garlic & oil then removed to a dish while I sautéed the vegetables in the same pan. When the veggies were done, I added in all the pineapple at once to warm & blend. Made the sauce, then added all the ingredients back to the same skillet. Tossed to coat & reheat. Was amazing over rice, can't wait for leftovers."

MY REVIEW
Reviewed Apr. 7, 2013

"I made this for dinner last week , it was pretty good but if I ever make it again I will cut the amount of sugar in half."

MY REVIEW
Reviewed Mar. 29, 2013

"I used half the amount of sugar. Also I added shredded coconut into the flour mixture. I thought it was great!!!"

MY REVIEW
Reviewed Mar. 15, 2013

"Reduce the many of sugar"

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