Pineapple Pepper Chicken Recipe

4.5 8 11
Pineapple Pepper Chicken Recipe
Pineapple Pepper Chicken Recipe photo by Taste of Home
Publisher Photo

Pineapple Pepper Chicken Recipe

Read Reviews
4.5 8 11
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

Ingredients

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

Directions

In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through. Yield: 12 servings.
Originally published as Pineapple Pepper Chicken in Taste of Home April/May 2000, p33

Nutritional Facts

1 piece: 483 calories, 11g fat (2g saturated fat), 44mg cholesterol, 766mg sodium, 83g carbohydrate (73g sugars, 1g fiber), 15g protein.

  • 4 cups unsweetened pineapple juice
  • 2-1/2 cups sugar
  • 2 cups vinegar
  • 1-1/2 cups water
  • 1 cup packed brown sugar
  • 2/3 cup cornstarch
  • 1/2 cup ketchup
  • 6 tablespoons soy sauce
  • 2 teaspoon chicken bouillon granules
  • 3/4 teaspoon ground ginger
  • 3 tablespoons vegetable oil
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 medium green pepper, julienned
  1. In a saucepan, combine the first 10 ingredients; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add the chicken; brown on all sides. Place in two greased 13-in. x 9-in. baking dishes. Pour reserved sauce over chicken. Bake, uncovered, at 350° for 45 minutes. Add pineapple and green pepper. Bake 15 minutes longer or until heated through. Yield: 12 servings.
Originally published as Pineapple Pepper Chicken in Taste of Home April/May 2000, p33

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Reviews forPineapple Pepper Chicken

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MY REVIEW
justmbeth User ID: 1196484 232004
Reviewed Aug. 30, 2015

"Made a 1/2 recipe. I could have added a few more pieces of chicken due to all of the sauce. Next time I may reduce the sugar by a bit, as others suggested."

MY REVIEW
Joscy User ID: 2694585 85244
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
simba789456 User ID: 1894171 69543
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
vewebber58 User ID: 998755 38994
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
kshea User ID: 2698812 73545
Reviewed May. 25, 2012

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

MY REVIEW
anisson User ID: 4764179 77793
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."

MY REVIEW
stephowens User ID: 2095402 22804
Reviewed Apr. 5, 2009 Edited Jul. 11, 2009

"This has become a family favorite! It is such a great meal to make when having company over. It is wonderful served with the potluck rice pilaf (TOH recipe). We also make this in the dutch ovens when we are camping. WONDERFUL!"

MY REVIEW
audracurtis User ID: 2113746 26883
Reviewed Jan. 3, 2009

"I made this with boneless skinless chicken breasts - it was a HUGE hit with my friends and family."

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