Tropical Chicken Recipe

4 4 5
Tropical Chicken Recipe
Tropical Chicken Recipe photo by Taste of Home
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Tropical Chicken Recipe

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4 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3 tablespoons cooking oil, divided
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 3 medium tomatoes, peeled and chopped
  • 3 cups fresh or canned pineapple chunks
  • 1/4 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 can (8 ounces) sliced water chestnuts, drained
  • 1/2 pound fresh snow peas
  • 1 tablespoon chopped fresh chives
  • Hot cooked rice

Directions

In a skillet over medium heat, brown the chicken in 2 tablespoons of oil; remove and set aside. In the same skillet, saute the onion and garlic in remaining oil until tender. Add tomatoes, pineapple, pineapple juice, red pepper, salt, pepper and water chestnuts. 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 the pan juices if desired. Serve over rice. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tropical Chicken in Taste of Home February/March 1996, p9

Nutritional Facts

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

Popular Videos

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3 tablespoons cooking oil, divided
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 3 medium tomatoes, peeled and chopped
  • 3 cups fresh or canned pineapple chunks
  • 1/4 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 can (8 ounces) sliced water chestnuts, drained
  • 1/2 pound fresh snow peas
  • 1 tablespoon chopped fresh chives
  • Hot cooked rice
  1. In a skillet over medium heat, brown the chicken in 2 tablespoons of oil; remove and set aside. In the same skillet, saute the onion and garlic in remaining oil until tender. Add tomatoes, pineapple, pineapple juice, red pepper, salt, pepper and water chestnuts. 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 the pan juices if desired. Serve over rice. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tropical Chicken in Taste of Home February/March 1996, p9

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Reviews forTropical Chicken

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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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