‹ Back to Hawaiian Pineapple Chicken

Print Options

Taste of Home

Hawaiian Pineapple Chicken

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 6 servings.
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

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

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 13x9-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 thermometer reads 170°. Serve with rice.

Nutrition Facts

1 each: 463 calories, 11g fat (2g saturated fat), 94mg cholesterol, 582mg sodium, 54g carbohydrate (45g sugars, 1g fiber), 35g protein.

© 2024 RDA Enthusiast Brands, LLC