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Pineapple Hawaiian Chicken

 Pineapple Hawaiian Chicken
Diners take an instant trip to the tropics after one bite of this easy entree. Moist and tender, this chicken gets a fruitful flavor from pineapple, peaches and a zesty lemon glaze.—Gail Hutton, Bremerton, Washington
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves
  • 4 tablespoons butter, divided
  • 1 teaspoon cornstarch
  • 1/3 cup pineapple juice
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped onion
  • 1 can (15-1/4 ounces) peach halves, drained
  • 1 cup pineapple tidbits, drained
  • Hot cooked rice, optional


  • In a large skillet, brown chicken on both sides in 2 tablespoons
  • butter. Transfer to a shallow microwave-safe dish. Cover and
  • microwave on high for 4-5 minutes or until juices run clear.
  • In a small bowl, combine cornstarch and pineapple juice until smooth.
  • Stir in the lemon juice, lemon peel, soy sauce and thyme. In the
  • same skillet, saute onion in remaining butter until tender. Stir
  • juice mixture and add to the skillet. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Arrange peaches and pineapple over chicken; baste with sauce. Cover
  • and microwave for 1 minute or until sauce is bubbly. Serve over rice

2 of 2

Pineapple Hawaiian Chicken (continued)

Directions (continued)

  • with remaining sauce if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 347 calories, 14 g fat (8 g saturated fat), 93 mg cholesterol, 257 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.