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Tropical Chicken Recipe

Tropical Chicken Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours YIELD:6 servings


  • 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 DOLE® Canned 100% 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


  • 1. In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside.
  • 2. 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.
  • 3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 451 calories, 24g fat (6g saturated fat), 102mg cholesterol, 396mg sodium, 24g carbohydrate (16g sugars, 4g fiber), 35g protein.

Reviews for Tropical Chicken

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Castaic Cook User ID: 3258182 10004
Reviewed Feb. 27, 2013

"Wow. This was really good. I didn't have snow peas, chestnuts, or chile peppers. I added green bell peppers, chile pepper flakes and frozen stir fry vegetables. Yummy."

omnijen User ID: 6475476 17836
Reviewed Jan. 29, 2013

"This is great! Definitely one of my husbands favorite recipes that I make - easy way to spice up your basic chicken recipes."

annie1992 User ID: 2246916 200549
Reviewed Jan. 8, 2010

"I liked this recipe and didn't find it greasy, but I'd cut down a little on the hot pepper next time, I'm pretty much a "wuss" when it comes to heat. My husband thought it should be hotter!"

MargeAZ User ID: 1297434 8536
Reviewed Jan. 7, 2010

"I would cut the fat by skinning the chicken. I don't like the taste of chicken grease in vegetables."

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Wine Pairings

Full-Bodied White Wine

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