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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
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 451 calories, 24g fat (6g saturated fat), 102mg cholesterol, 396mg sodium, 24g carbohydrate (16g sugars, 4g fiber), 35g protein.

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  • Castaic Cook
    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
    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
    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
    Jan 7, 2010

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