Hawaiian Chicken - OAMC

Submitted by ColoradoCookin

"A sweet sauce with chicken and pineapple. Put on top of cooked rice, and it's super duper yummy."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• Chicken

• 8 boneless skinless chicken breast halves (abt 4oz. each)
• 1⁄2 cup flour

• Sauce

• 2 (20 ounce) cans pineapple slices in juice
• 1 1⁄2 cups sugar
• 1 cup cider vinegar
• 4 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 teaspoons grated gingerroot
• 1 teaspoon chicken bouillon granule
• 2 large green peppers, cut into large pieces
• 6 cups cooked white rice

directions

1. To make chicken:

2. Preheat the oven to 375 degrees.
3. Spray a large skillet with no-stick spray; heat.
4. Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
5. Add chicken to hot skillet and brown on both sides.
6. Transfer to a 9x13 baking dish and set aside.

7. To make sauce:

8. Drain the pineapple, reserving the juice. Add enough water to make 2 1/2 cups of liquid.
9. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
10. Bring to a boil over medium heat. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
11. Pour half of the mixture over the chicken. Arrange the pineapple slices and green pepper on top. Then pour remaining sauce mixture on top.
12. Bake 30-40 minutes or until chicken is tender and not pink.
13. Serve over rice.
14. If freezing, put into separate containers a serving each. Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat. Freeze, reheat in the microwave for 5 mins on high :).

Reviews

[smithmom77]

This was FANTASTIC. If you are going to make this for freezing, omit the step about dredging the chicken in flour and frying. It ends up being gummy when thawed. Instead, brown the chicken without the flour, pour the sauce on and freeze. Came out even better this way! Will definitely make it again - minus the flour!

 

[racehorse87]

Indeed, this is super yummy! I took smithmom77's advice and left out the flour. It's still very tasty this way. :)

 

[winggirl]

This is an awsome recipe.The chicken was so tender,and the glaze is just perfect.It froze so nicely,i just reheated it in the oven and it tastes like i just made it!Thanks for a great yummy recipe!!

 

[Marcy C.]

This is a fantastic dish! Everyone in our house loved the sweet, tangy flavor of the sauce. The chicken was nice and tender! I served over brown rice and it was delicious. I don't usually freeze things, so I'm nervous about freezing the rice with the meat and sauce. I'm going to try to freeze in two ways, one with sauce and chicken over the rice and the other with the rice separate from the Hawaiian Chicken. I'll try to remember to repost to let you know how it turns out. Thanks so much for this wonderful addition to our menu!

 

[Heystopthatnow]

This chicken & sauce was absolutely wonderful. My husband and I had it a week ago, loved it, and wanted to let you know how much we enjoyed it but i kept forgetting to rate it (sorry!). The only thing is...we've never had Hawaiian Chicken before so neither of us are sure what it should taste like but to us, it tasted like the best chinese sweet & sour chicken! I made 2 and made each one in it's own Wilton's basket cake pan. (When I pulled it out of the oven, it looked AMAZING!) BTW, The only adjustments that I made were to use regular vinegar instead of cider vinegar and use canned pineapple chunks instead of slices...nothing major. YuM! YUM! YUM! I just noticed that it's a OAMC recipe...Next time, I'll make some to freeze and update on any differences.