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Hawaii Chicken

Hawaii Chicken

NIBLETS

NIBLETS

Baked chicken pieces with a pineapple soy sauce, for a delicious taste of the islands! I like to serve this over rice or, better yet, chow mein noodles. Aloha!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flour, salt and pepper in a resealable plastic bag. One at a time, put chicken pieces in bag, seal and shake to coat. In a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. Place chicken in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 45 minutes.
  3. To Make Sauce (while chicken bakes): In the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. Add the pineapple, soy sauce and brown sugar. Mix together cornstarch and chicken stock and add to skillet. Stir all together and let simmer for 3 minutes until thick and clear. Pour sauce over chicken and bake 10 more minutes until tender.
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Reviews

SUSIG
30

SUSIG

6/22/2003

~Wow~ this was so easy and delicious! I doubled the sauce and added ginger and a little extra brown sugar. I also used boneless skinless chicken thighs because that is what I had on hand. (I reduced the cooking time to 30 minutes.) Chicken was so tender and the sauce was very flavorful. My husband LOVED it and there were no leftovers! A definite keeper. Thanks for the great idea.

Holly Chadwick
26

Holly Chadwick

2/23/2005

Loved this recipe! I used chunked pineapple instead of crushed and served on fried, wild rice. I used bone in chicken breast and the fried skin was yummy with the sauce. I also cut the green pepper and onions into half inch chunks instead of thin sliced. Next I will try it with boneless pork chops. Also very easy to prepare.

XTALBLUE
19

XTALBLUE

6/22/2003

The suggestions to add ginger were right on, we also doubled the sauce and added water chestnuts. It was fabulous! Next time we'll use boneless chicken, either breasts or thighs would work well. Love the sauce!

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