The chicken breasts can be kept whole or cut in bite size chunks like a stir-fry. Note: Cooking time with depend on size of chicken.
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- 8 ounces pineapple chunks
- 1/3 teaspoon ground ginger
- 1/4 cup onion, chopped
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon low-sodium instant chicken bouillon granules
- 400 g boneless skinless chicken breasts
- 1 1/2 teaspoons cornstarch
- 2 tablespoons cold water
- 11 ounces mandarin orange sections, drained
- 1Drain pineapple, reserving juice; add enough water to juice to measure 1/2 cup liquid; set pineapple chunks aside.
- 2In skillet combine the pineapple liquid, ginger, onion, brown sugar, vinegar, soy sauce and bouillon granules; bring to a boil.
- 3Add chicken, reduce heat, cover and simmer for approximately 30 minutes or until chicken is tender.
- 4Remove chicken and set aside (if keeping chicken breast whole).
- 5Combine cornstarch and cold water, stir into skillet.
- 6Cook and stir till thickened and bubbly.
- 7Add pineapple chunks, orange sections and chicken.
- 8Heat through, spooning sauce over chicken.
- 9Serve with rice and salad.
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Nutritional Facts for Hawaiian Chicken
Serving Size: 1 (529 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 432.3
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.7 g
- Cholesterol 116.0 mg
- Sodium 444.4 mg
- Total Carbohydrate 54.6 g
- Dietary Fiber 2.4 g
- Sugars 48.2 g
- Protein 48.0 g
The following items or measurements are not included:
low-sodium instant chicken bouillon granules