Waikiki Beach Chicken and Pineapple
photo by Tinkerbell
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup flour
- 1 (20 ounce) can pineapple chunks in juice
- 3⁄4 cup cider vinegar
- 2 tablespoons soy sauce
- 1 cup sugar
- 1⁄2 teaspoon ginger
- 1 chicken bouillon cube
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- 1 large green pepper
- 3 cups hot cooked rice, for serving
directions
- Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
- Set aside.
- Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
- Coat chicken with flour, shaking off any excess.
- Place chicken in prepared dish and place in oven while preparing sauce.
- Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
- Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
- Combine cornstarch and water and blend until smooth.
- Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
- Boil for two minutes, whisking vigorously.
- The sauce should thicken and turn clear after boiling for about 1 minute or so.
- Pour sauce over chicken and lower oven temperature to 350°F.
- Bake for 20 minutes.
- Meanwhile, remove stem and seeds from green pepper and remove white veins.
- Slice into rings and set aside.
- Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
- To serve, place about 2/3 cup rice on plate and top with a chicken breast.
- Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
- Serve at once.
- NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
- Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.
Reviews
-
Excellent! My family has tried a lot of sweet & sour sauces & they said this is the one they want if I'm not making mine! I myself thought it was a really well balanced sauce and the best I've tasted in a very long time. Probably since I was in Waikiki...23 years ago. ;) I followed the recipe except for a couple slight changes. I used chicken base instead of a cube and I adjusted the cook time to work with the size of my boneless skinless breasts. I used the same baking schedule but only baked mine for 25 minutes, as the full 45 would have dried them out. I thought the method was super easy because the instructions were well written. Thanks for sharing, Two Socks! Made & enjoyed for Spring 2010 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
Tweaks
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Excellent! My family has tried a lot of sweet & sour sauces & they said this is the one they want if I'm not making mine! I myself thought it was a really well balanced sauce and the best I've tasted in a very long time. Probably since I was in Waikiki...23 years ago. ;) I followed the recipe except for a couple slight changes. I used chicken base instead of a cube and I adjusted the cook time to work with the size of my boneless skinless breasts. I used the same baking schedule but only baked mine for 25 minutes, as the full 45 would have dried them out. I thought the method was super easy because the instructions were well written. Thanks for sharing, Two Socks! Made & enjoyed for Spring 2010 Pick A Chef. http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
RECIPE SUBMITTED BY
Two Socks
Las Vegas, 0
I am a very-happily-married man and stay-at-home Dad to my beautiful 10-month-old girl (as of March, 2015). I also see to all the household chores and duties while my wife runs a small music therapy business. I love to cook and bake, and have a major love affair with chocolate and sweets in general. I love charcoal grilling and smoking, as well as baking bread, my cast iron skillet, and recently, I have rediscovered the slow cooker since my favorite food magazine, "Cooks' Illustrated" and the folks at "America's Test Kitchen, came out with their two "Slow Cooker Revolution" books. They are pretty much the only slow cooker recipes I trust to come out well every time. I enjoy making and perfecting the classics, but also like to create new recipes of my own now and then. We are also determined to grow some things in our garden despite the climate is very much against us here. The goal is a variety of herbs and easy-to-grow vegetables, as well as the most elusive of all - tomatoes. I consider m yself a very well-rounded cook in both my food preferrances and culinary abilities.