- 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
- 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.
- 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.
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.
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 servings.
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
"This was very good, not to sweet. Kids aren't big fans of pineapple but they did enjoy this very much."
"Was very good, a little too sweet for us, but will make again."
"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."
"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."
"I used half the amount of sugar. Also I added shredded coconut into the flour mixture. I thought it was great!!!"