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Tropical Chicken

 Tropical Chicken
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
6 ServingsPrep: 30 min. Cook: 55 min.


  • 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.

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Tropical Chicken (continued)

Directions (continued)

  • Thicken pan juices if desired. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 451 calories, 24 g fat (6 g saturated fat), 102 mg cholesterol, 396 mg sodium, 24 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.