This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. —Leah Johnson, Pearl City, Hawaii
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 3 tablespoons canola oil, divided
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3 medium tomatoes, peeled and chopped
- 3 cups fresh or canned pineapple chunks
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/4 cup pineapple juice
- 1 hot red pepper (4-1/2 to 5 inches), seeded and chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound fresh snow peas
- 1 tablespoon minced chives
- Hot cooked rice
- In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
- In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper.
Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 6 servings.
Originally published as Tropical Chicken in Taste of Home February/March 1996, p9
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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