Hawaiian Chicken

Charlotte J's Note:

I did not add cooling time for the chicken. Don't forget to drain the broth and save for another recipe. I measure the broth into 1 cup serving size and freeze.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 lbs chicken breasts
• 1 onion , chopped
• 1 stalk celery , chopped
• ¼ teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 (20 ounce) can pineapple , drained and reserve liquid
• 1 cup pineapple juice
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce
• ¼ cup vinegar
• ¼ cup brown sugar , packed
• 1 green pepper , sliced
• 1 cup cashew nuts
• 2 cups raw rice , cooked as directed on package

Directions:

1. Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
2. Remove from heat letting chicken cool in the liquid.
3. Skin and bone chicken.
4. Cut into bite size pieces and put in a 2 quart greased baking dish.
5. In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
6. Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
7. Pour sauce over chicken and bake at 325 degrees for 30 minutes.
8. Serve over hot rice.

Reviews

[Chef #730468]

I made this recipe a couple weeks ago (with the exception of spenda blend brown sugar) and it was great. I plan on making it again, but putting the chicken and sauce in the crockpot to fall apart then add the rest. Thanks for the recipe!

[Chef #722102]

i tink this was GREAT!

[Lorrie in Montreal]

Reviewed for PAC Fall 2007 DEeEEelicious!!!! MMmmm GOOOD! The only alteration I made was I had pecans instead of cashews so thats what went into the pot! Thanks fopr a great supper,Char!