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Thursday, April 28, 2011

Hawaiian Chicken

I saw this recipe in the Dec/Jan 2011 Taste of Home magazine.  I thought it looked like it was worth trying, so I gave it a whirl last night for dinner.  And I am very glad I did! It is wonderful! And fairly easy to make!  Took about 20 minutes of prep time. I definitely will be making it again!

The chicken came out so moist and tender! The sauce, which seemed to me like it had A LOT of sugar came out really delicious!  Give it a try and let me know what you think!

Served over a bed of rice (I used a box of Near East Almond Pilaf) and green beans on the side.

After coating chicken pieces in a flour mixture, you brown them in a pan with a little oil.  Then lay them in a baking dish like the above photo.

Stir together the sauce and cook it for 2 minutes.  Pour it over the chicken pieces and top with pineapple and green pepper.  I didn't have the green pepper on hand so I skipped it.  Bake for 20 minutes!


1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

6 boneless skinless chicken breast halves (6 ounces each)
(I used 1 1/2 lbs. of chicken tenders)

3 tablespoons canola oil

1 cup sugar

2 tablespoons cornstarch

1 teaspoon chicken bouillon granules
(I used chicken broth instead...see below)

1/4 teaspoon ground ginger

1 can (20 ounces) unsweetened sliced pineapple

1/2 cup cider vinegar

1 tablespoon soy sauce

1 medium green pepper, cut into rings

Hot cooked rice


In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish.

In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice.

Yield: 6 servings.

I don't keep chicken bouillon on hand because it has msg in it.  So, what I did for this recipe was substitute chicken broth (I like Swanson's Low Sodium with no msg) for the cold water.  It came out great this way!!

And a hint on chicken broth...If you open a can and only use a little bit out of it, instead of throwing it away or letting it sit in your frig for 2 weeks and then throwing it out, pour it in a freezer proof container and freeze it!  Then it is there when you need it!  You could even freeze it in an ice cube tray so you would have smaller portions of it!

Happy Cooking!!


  1. This looks super ummy! I'm going to have to try it!

  2. Yum! I think your niece Amber Ketola posted your blog on Facebook and I've been stopping by ever since. I love all the ideas! I normally end up throwing away broth I don't use but not anymore! :)

  3. This sounds really good:) I think I saw this one in the mag too and thought about trying it!:)

  4. Hi Mindy! I have been checking out your blog and recipes for awhile now. Thanks so much for sharing with us I know how much work it is. I am finally a follower and I linked your blog up to mine as well so maybe you can get more traffic. Thanks again!

  5. This looks so good!

    I would like to invite you to join in on a WEEKLY RECIPE LINK PARTY, I host on my blog.

    *Link ups are open every WED.-SAT.*

    I hope to see you & your recipes soon. :)

  6. mmm I will have to try this tomorrow night. Great tip on freezing chicken broth! I am always going to use the broth I have in my fridge only to find its gone bad...never even thought of freezing it before! I will message you the punch recipe on FB and yes the cake turned out great the frosting is really what makes it so good I think:)

  7. Looks yummy.. Also I awarded you the versatile blogger award.. go here to claim it!!

  8. OMG..I made this tonight, It was sooo yummy! definitely a keeper! I didn't have pineapple slices, so I used crushed pineapple instead. and I added the pepper, but I used red bell pepper. Again, so delicious.


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