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Hawaiian Pineapple Chicken

 Hawaiian Pineapple Chicken
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
6 ServingsPrep: 20 min. Bake: 20 min.

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

  • 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

2 of 2

Hawaiian Pineapple Chicken (continued)

Directions (continued)

  • pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a
  • meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.