Since going to Hawaii on our honeymoon, we are always looking for ways to bring the Aloha spirit back into our lives. I’ve made several “Hawaiian” dishes, some that were good and some that were not so good. This chicken sounded basically like a sweet and sour chicken, so we gave it a try.
The chicken is very good. It is basically a glorified sweet and sour chicken dish, but I like the addition of the sliced pineapple and ringed peppers. The sauce is both sweet and tart. The chicken itself was very tender and easy to cut. If I paired it up with a Mai Tai it would be a great meal for a luau.
Hawaiian Chicken (adapted from Taste of Home)
½ c. flour
1 t. salt
1 t. black pepper
6 boneless, skinless chicken breasts, cut thin
1-2 T. olive oil
¾ c. sugar
2 T. cornstarch
1 chicken bouillon cube
1 t. ground ginger
1 can (20 oz) sliced pineapple
½ c. red wine vinegar (or cider vinegar)
1 clove garlic, minced
1 T. soy sauce
1 T. ketchup
1 green pepper, cut into rings
1. In a shallow dish combine flour, salt, and pepper. Mix well.
2. Heat the oil in a large skillet. Dredge the chicken in the flour and add to skillet. Brown the chicken on both sides. Remove chicken to a 13 x 9 pan sprayed with cooking spray.
3. Preheat the oven to 350 degrees.
4. In a small saucepan, combine sugar, cornstarch, bouillon cube, and ginger. Drain pineapple in a measuring cup. Add enough cold water to pineapple juice to make 1 cup. Stir in soy sauce, vinegar, ketchup, and garlic. Slowly whisk in sugar. Bring to a boil, continue cooking for 2-3 minutes or until thickened.
5. Pour sauce over top of chicken. Place green pepper slices and pineapple slices on top of chicken. Bake for 20-25 minutes or until chicken is fully cooked. Serve over rice if desired.
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