This chicken dish is slowly cooked in a Dutch oven and then served over rice for an easy Hawaiian-tasting meal.
3 medium boneless, skinless chicken breast halves
2 cans pineapple chunks in juice
4 large green bell peppers
1 package onion soup mix
white rice
Split the chicken breasts in half. In a Dutch oven, place chicken breasts in bottom of pot. Pour both cans of pineapple (including juice) over the chicken.
Clean and cut up green peppers approximately into 1"x1" squares. (Do not dice). Place peppers in pot over pineapple. Sprinkle both soup packets from the box of onion soup mix over peppers and pineapple.
Be sure to leave chicken on bottom of pot so it cooks thoroughly. Cook over medium heat for at least 2-3 hours.
After about 1-1/2 hours of cooking, stir thoroughly. Chicken should break into smaller pieces.
Cook the white rice according to package directions; serve the chicken over rice.
mblanco
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reviews & comments
May 22, 2010
This was a Great recipe! I baked the chicken as well and it turned out good. I also added a few colorful sweet peppers to add pretty colors.
January 1, 2009
Great simple recipe, easy to prep. We only used 2 green peppers and cooked it in the oven (in a casserole dish) for 2 hours at 300 degrees. Tasted great, easy to make, two thumbs up!