Hawaiian Pineapple Chicken Recipe
- 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
- 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.
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.
1 each: 463 calories, 11g fat (2g saturated fat), 94mg cholesterol, 582mg sodium, 54g carbohydrate (45g sugars, 1g fiber), 35g protein.
Reviews for Hawaiian Pineapple Chicken
"This dish was very flavorful! Like other readers, I did cut down the sugar significantly but otherwise it was easy and loved by all of us!"
"This chicken was wonderful. Everyone in the family loved it. Not a scrap left."
"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!!!"
"Reduce the many of sugar"
"This dish is AMAZING!! If I could rate this a 10 star meal I would. Well done on this one ;)"
"Awesome dish especially if you like a sweet asian flavor! Leftovers on rice were out of this world! i will definitely make this again!"
"Awesome dish especially if you like a sweet asian flavor! Leftovers on rice were out of this world!"
"While this is going in my recipe book, next time I'll be adding some minced garlic and some paprika as the flavor wasn't very deep. I used red peppers instead of green and they and the pineapples were amazing. The cook time was more like 40 minutes."
"I've made this twice now. It is very good!!!"
"Did a little substituting to make it healthier but this recipe was VERY good. Used almond flour, olive oil, and fresh pineapple. I also substituted the sugar for a little agave nectar."
"Loved this recipe! It was very easy to prep and delicious. I switched it up a little by using three types of pepper and adding sliced green onion. There was alot of sauce, but that kept it moist while baking and I took it out of the pan before serving so it wasn't messy!"
"My family requests this every other week! I do agree that cutting back a little on the sugar makes it much better!!"
"I made this recipe tonite for dinner and it was simple delicious. I added cubed, uncooked butternut squash and decreased the amt. of sugar to 1/2c. an Easy, healthful and very tasty recipe. Definately will make again!"
"this was very good! family enjoyed it! the only changes i made was i added some onions sliced in rings as well and minced some garlic.... the only thing i would do different next time is cut back a bit on the sugar - i thought it was almost TOO sweet -although I am a diabetic so that could be why! so i will just cut it back a bit... otherwise YUMMY!!!!!!"
"sooo good! I reduced the amout of sugar by half and it was just perfect! Will make it again."
"Delicious! The chicken was moist and very flavorful. My only objection was that this took 3 pots to make, a frying pan, a saucepan and an oven dish."
"My daughter made this last night and said it was wonderful. I plan on making this sometime this week."
"The proportions to make the sauce were all wrong. Following directions exactly, it was extremely thin and runny. I had to add a cornstarch suspension to make it sauce-like.The stuff tastes good, 3 stars for that part."
"This recipe is so incredibly easy and flavorful for any night of the week."
"This was awesome, by children and husband loved it, and I have one picky child, one non-picky child. This was very tasty, as good as take out!!!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.