Save on Pinterest

Hawaiian Pineapple Chicken

Total Time

Prep: 20 min. Bake: 20 min.

Makes

6 servings

Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." – Kara Cook, Elk Ridge, Utah
Hawaiian Pineapple Chicken Recipe photo by Taste of Home

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons canola oil
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken bouillon granules
  • 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

Directions

  1. 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 13x9-in. baking dish.
  2. 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.
  3. Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts

1 each: 463 calories, 11g fat (2g saturated fat), 94mg cholesterol, 582mg sodium, 54g carbohydrate (45g sugars, 1g fiber), 35g protein.

Recommended Video