Grilled or sauteed chicken topped with bell pepper slices, pineapple rings, and a delightful sweet and sour sauce all served over top of rice. This post was originally published September 19, 2014.
Way back in 2010 we went to Hawaii on our honeymoon and we can’t wait to go back. Now that we have a toddler we know it’s going to be a while so we are always looking for ways to bring the Aloha spirit back into our lives. I’ve made several “Hawaiian” dishes and some were really good and other were not so good.
This dish sounded like a twist on classic sweet and sour chicken so I wanted to give it a try. Originally when I posted this recipe I sauteed the chicken which is still totally fine to do. However, this time we grilled the chicken and it was so much better. I totally recommend sprinkling salt and pepper on your chicken and then putting it on the grill.
While I would have preferred to have fresh pineapple rings I couldn’t find pineapples that looked good so I just stuck with canned rings which were tasty as well. If you can cut the bell peppers into rings it makes this dish really pretty but feel free to just cut them into strips as well.
The star of this dish is clearly the homemade sweet and sour sauce. It’s nice and tart but has a sweetness to it as well. You can taste the grilled flavor from the chicken too which really helped us feel like we were bringing Hawaii home to us. Next time we make this I’m pairing it with a Mai Tai so we feel like we are at a luau!
Pro Tips & Substitutions:
- You can totally make the chicken in a saute pan. Simple cook it for 5-7 minutes per side in some olive oil and then pour the sauce over top of the chicken.
- If you have fresh pineapple that would make this dish taste great! Cut it into rings and then either grill it or heat in a pan.
- If you aren’t into rice you can serve this dish on top of couscous, noodles, or even a salad.
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 red or green bell pepper
- 1 Tablespoon olive oil
- 1/2 c. red wine vinegar
- 1 can (20 oz) pineapple rings
- 1 Tablespoon cornstarch
- 1 chicken bouillon cube
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 2 Tablespoons soy sauce
- 2 Tablespoons ketchup
- 1/4 c. brown sugar
- 1 t. black pepper
- 1 red or green bell pepper
- Heat a grill to medium heat.
- Sprinkl the chicken with salt and pepper. Brush the bell pepper with olive oil Grill the chicken for 4-5 minutes per side or until the internal temperature reaches 165 degrees. Grill the pepper for about 5 minutes, turning so that it gets charred in some spots. Remove from grill and slice peppers into rings or strips.
- Meanwhile combine the red wine vinegar, juice from the can of pineapple, cornstarch, chickn bouillon, ginger, garlic, soy sauce, ketchup, and pepper in a medium saucepan over medium high heat.
- Bring the sauce to a boil, stirring frequently. Reduce heat to medium low and summer for 15 minutes or until it has thickened.
- Serve the chicken over top of rice. Place peppers and a pineapple slice on top of each chicken breast and spoon sauce over top.
A Hezzi-D original recipe
Amount Per Serving: Calories: 319Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 1255mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 39g