Hawaii Chicken Recipe - Allrecipes.com
Hawaii Chicken Recipe

Hawaii Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Jun 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.

 
Most Helpful Critical Review
Oct 26, 2010

Not bad, but didn't wow me either. I tripled sauce ingredients, used one can of tidbits, one can of crushed, two cups of peppers/onions, 1/4t ginger (right amount for kids btw) with four boneless, skinless breast halves. Needed more soy. A decent base recipe I guess. Quite pineapply, but not too sweet.

 
Feb 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.

 
Jun 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!

 
Jun 22, 2003

I tried this for Valentine's dinner... my girlfriend and I really enjoyed it. I was running late and didn't add the chicken stock/cornstarch. It still turned out great. Very easy. I used pineapple chunks instead of crushed... looks a little nicer. Thank you!

 
Jun 22, 2003

We're more of a "chicken breast" family so this was really different for us. I have never cut up a whole chicken and spent a lot of time restling with it. I thought the sauce was definitely missing something, maybe ginger? I doubled everything but the chicken so we'd have penty of sauce which was exactly enough for the 4 of us. Everyone liked it especially my 2-year-old who had 4 servings (loves pineapple!). I served with brown rice on the side.

 
Jun 22, 2003

good recipe...add extra soy sauce...

 
Jun 22, 2003

I was dissapointed because the chicken was very salty. I will try this recipe again without the salt and see how it works out because the sauce was great. I will double the sauce next time too because there wasn't quite enough.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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