Pineapple Pepper Chicken Recipe
Pineapple Pepper Chicken Recipe photo by Taste of Home

Pineapple Pepper Chicken Recipe

Publisher Photo
I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 12 servings

Ingredients

  • 4 cups unsweetened pineapple juice
  • 2-1/2 cups sugar
  • 2 cups white vinegar
  • 1-1/2 cups water
  • 1 cup packed brown sugar
  • 2/3 cup cornstarch
  • 1/2 cup ketchup
  • 6 tablespoons reduced-sodium soy sauce
  • 2 teaspoon chicken bouillon granules
  • 3/4 teaspoon ground ginger
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
  • 3 tablespoons canola oil
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 medium green pepper, julienned

Nutritional Facts

1 serving (1 piece) equals 483 calories, 11 g fat (2 g saturated fat), 44 mg cholesterol, 766 mg sodium, 83 g carbohydrate, 1 g fiber, 15 g protein.

Directions

  1. Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides.
  2. Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through. Yield: 12 servings.
Originally published as Pineapple Pepper Chicken in Taste of Home April/May 2000, p33

Nutritional Facts

1 serving (1 piece) equals 483 calories, 11 g fat (2 g saturated fat), 44 mg cholesterol, 766 mg sodium, 83 g carbohydrate, 1 g fiber, 15 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pineapple Pepper Chicken

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 15, 2013

Having Type ! disbetes makes it impossible to enjoy this chicken. So, that being said, I use only 1/4 of all the ingredients when making this. Also use either boneless/skinless chicken thighs or breasts. OMGoodness, thank you for sharing!! K.

MY REVIEW
Reviewed Oct. 3, 2012

My family loves this dish!! My husband who never eats leftovers could not wait for the next day to eat it.

MY REVIEW
Reviewed Aug. 22, 2012

We liked this recipe a lot, but the sauce is pretty sweet and there is too much of it. I made half the recipe, using half the chicken it called for, plus half the sauce....I didn't pour on all the sauce as it would have been swimming in it. When I make it again, I'll make one fourth the sauce when using only one chicken. I'll also reduce the amount of sugar.

MY REVIEW
Reviewed May. 25, 2012

I always add 2 minced garlic cloves, carrots, and snow peas. Good!

MY REVIEW
Reviewed Jan. 24, 2010

This receipe, for me, was way too sweet. I decreased the white sugar by 1/2 Cup but it was still too sweet. Next time I will cut both the white sugar and the brown sugar in half.

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