2 boneless chicken breasts, cut in pieces flour to coat chicken oil 1 can (20 ounce size) sliced pineapple, reserving juice 2 bell peppers, cut in strips Sauce for Hawaiian Chicken 1 cup sugar 3 tablespoons cornstarch 3/4 cup vinegar 1 tablespoon lemon juice 1 tablespoon soy sauce 2 teaspoons chicken bouillon
Pat chicken dry with paper towels. Coat chicken with salt, pepper and flour. Brown chicken in the oil and place in a shallow pan.
Drain pineapple, pouring syrup into a 2 cup measuring cup. Add water (or orange juice if you have it) to make 1-1/2 cups liquid. Reserve juice for sauce.
Sauce for Hawaiian Chicken: In medium saucepan, combine the 1-1/2 cups of juice, the sugar, cornstarch, vinegar, lemon juice, soy sauce and chicken bouillon. Bring to a boil, stirring constantly until thickened and clear. Pour over chicken.
Bake at 350 degrees F, covered for 40 minutes.
Place pineapples slices and bell pepper on top of chicken and bake another 10 minutes. Serve on fluffy white rice.
This makes more sauce than you need for 2 people. I added more bell peppers minced in the sauce.
Member since: Sep 1, 2010
cantondi September 2, 2010 REVIEW:
We just had this 4 dinner tonight.
My husband liked it very much. I did add a box of fresh mushroom, and a fresh tomato. I had so many fresh veggies, just kept throwing them in. The taste was very good.and hubby said to definitely make again !
Potluck Dave August 21, 2010 REVIEW:
Excellent * Excellent * Excellent!
Made this recipe for a large potluck gathering of about 35 people. Everyone raved about this dish. Will definitely use again.
Some notes: I read all of the reviews and made some changes to original recipe. Cut sugar amount in half using Splenda. Cut number of bell peppers in half using red, yellow, and green peppers. Added 1 crushed garlic clove per serving. Added 1/4 red onion per serving. Added half a lemon's zest per 2 servings. Used orange juice instead of water. Sauce took 2 hours to thicken but was worth the time.
Guest Foodie September 30, 2009 REVIEW:
Great recipe! My husband said this was better than the Lemon or Orange Chicken at our favorite local fast food Chinese restaurant. Our 26 year old son said he wants me to be sure to add this recipe to the ones I pass along to his future wife!
First, let me say that the members of our family have pretty hearty appetites, but this recipe still made enough for 4, so I wouldn't double it unless you really want enough for 8 people.
Second, unlike the current photo which shows the chicken breasts whole, I followed the directions & cut the chicken into pieces, about 1" cubes. I used 1/2 cup flour, 1-1/2 teaspoons Lawry's lemon pepper, & 1/2 teaspoon salt to coat the pieces & heated 1" oil in a skillet to cook the pieces (turniing them once) so they ended up more like crispy fried chicken pieces than just browned chicken. By the time they were golden, because they were small cubes, they were also fully cooked.
Leaving the chicken to drain on paper towels, I began on the sauce & took the advice given by other reviewers, using only 1/2 C sugar & half the vinegar (a little shy of 1/3 cup). My can of pineapple yielded 1 cup of juice, so I added a total of 3/4 cup orange juice to make up for the reduced vinegar, but also because my sauce thickened quite a lot. I also added 2 tablespoons of grated lemon peel & 1 clove pressed garlic. (Next time I will also add 1/4-1/2 teaspoon red pepper flakes for a little heat too.)
Because the chicken was already fully cooked, I drained the oil from the skillet & stir-fried for about 3 minutes, the bell pepper & a small sliced onion (another addition). Then I stirred the pineapple, the chicken & sauce together until was heated through served it over the rice, avoiding use of the oven at all.
This is a keeper! Yum!
Member since: Jul 15, 2009
MiaPicina July 20, 2009 REVIEW:
I made this recipe for an engagement party for 50 people. it was great. i added the ornage juice instead of all that sugar. and i added the chile peppers for alittle hot. people were raving about it. I now have another favorite, and will make many more times.
Bry July 7, 2009 REVIEW:
I made this the other evening and it came out great. I too, made several changes and adaptations. After browning the chicken very well, and placing it in a baking dish I sauteed onion, the green pepper, cut into Â½ inch chunks, and garlic the same pan then placed those veggies on top of the chicken. Next, in the same pan the sauce consisted of only the pineapple juice drained from the can, 2T vinegar, 1T soy sauce, 1Â½T cornstarch first mixed in a small amount of water then added to the other liquids already heated just to a boil-- no added sugar, but I did add Â½cup of chopped green chiles, since I live in New Mexico it was only natural! and believe me the sweet of the pineapple and the heat of the chiles was a great combination. The pineapple chunks were added to the chicken and vegs and then topped with the sauce. Baked for about 20 minutes. Next time I would withhold about Â¼ of the pineapple, it was a bit too much. There definitely will be a next time!
Member since: Aug 5, 2008
wishes4444 August 5, 2008 REVIEW:
This is a great recipe! I made it for a Luau party and it was a hit! I used pineapple chunks instead fo the whole rings and I cooked it less time as well. I also put the pepers and pineapple in for the whole cook time.
Member since: Dec 30, 2007
blue77rose December 30, 2007 REVIEW:
My husband and I loved this. Peppers and pineapple can be added earlier and I agree with others- less than a cup of sugar will do the trick.
Really amazing chicken. Add more legs and breasts- the sauce is plenty for extra pieces.
Guest Foodie October 11, 2007 REVIEW:
Hi thankyou very much for the hawaiian chicken recipe. I made it in August for a hawaiian dinner party. there were thirty people there. with a click off a buttom on your part the recipe was sorted. I thankyou again we all had a great night!!!!
Bunga October 5, 2007 REVIEW:
Definately use the orange juice option. I also add some fresh grated orange zest on top of the chicken when pouring on the sauce. Use pineapple chunks instead of slices, much easier to manage for serving.
hambonehein February 20, 2007 REVIEW:
Yes, it was very good but I felt I had to make a couple of not so little adjustment. One CUP of sugar?!?! And then all of that vinegar... I cut way back on the sugar and vinegar (by more than a half) and still ended up with a delightfully sweet and syrupy sauce. Also, the cook time in the oven was way too long after browning the chicken (and I didn't even cut up the breasts!). I put the pineapple and peppers on first thing and had it in the oven for about 10 or 15 minutes and it was done.
stacy August 6, 2006 REVIEW:
Love it, Love it, Love it!!
Took this to a Bunco party I was hosting and it was a big hit!! So easy to make for a larger group!
Guest Foodie April 26, 2006 REVIEW:
This was awesome! I used it for a small group potluck and everyone loved it! I did brown it for a little longer and then cut the cooking time down to 35 minutes total so it was extra juicy.
Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.