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Pineapple Chicken

 Pineapple Chicken
I've been making this flavorful recipe since a friend gave it to me 30 years ago. Chunks of sweet pineapple, tender chicken and crunchy water chestnuts are coated in a tasty glaze.—Marian Platt, Sequim, Washington
4 ServingsPrep/Total Time: 25 min.


  • 1/2 cup barbecue sauce
  • 1/2 cup orange juice
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt, optional
  • 4 cups cubed cooked chicken
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons ground ginger
  • Hot cooked rice


  • In a large saucepan, combine the first six ingredients until smooth.
  • Bring to a boil; reduce heat and simmer for 2 minutes, stirring
  • occasionally.
  • Add the chicken, pineapple, water chestnuts and ginger; cover and
  • simmer for 10 minutes or until heated through. Serve with rice.
  • Yield: 4 servings.
Nutritional Facts:Nutritional Analysis: One serving (prepared without salt; calculated without rice) equals 349 calories, 283 mg sodium, 85 mg cholesterol, 37 gm carbohydrate, 24 gm protein, 12 gm fat. Diabetic Exchanges: 3 lean meat, 2 fruit, 1 vegetable, 1/2 fat.

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Pineapple Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.