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Polynesian Chicken

 Polynesian Chicken
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.—Marilou Robinson, Portland, Oregon
20 ServingsPrep: 45 min. Bake: 30 min.


  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 20 chicken leg quarters, skin removed
  • 1/3 cup vegetable oil
  • 2 cups orange juice
  • 1-1/2 cups pineapple juice
  • 1/4 teaspoon ground ginger
  • 1 can (20 ounces) pineapple chunks, drained
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 cup sliced almonds, toasted
  • Hot cooked rice


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add the chicken, one piece at a time, and shake to coat. in
  • a large skillet, brown chicken in oil in batches; drain. Place in
  • two greased 13-in. x 9-in. baking dishes.
  • In a large saucepan, bring orange juice, pineapple juice and ginger
  • to a boil. Pour over chicken. top with pineapple, oranges and
  • almonds.
  • Cover and bake at 350° for 30-45 minutes or until chicken juices
  • run clear. Serve with rice. Yield: 20 servings.

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Polynesian Chicken (continued)

Nutritional Facts: 1 serving (1 each) equals 310 calories, 14 g fat (3 g saturated fat), 90 mg cholesterol, 317 mg sodium, 16 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.