Recipe by HESSELMJ
"I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago."
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1 (9 ounce) can
assorted chicken pieces such as breasts, thighs, wings, and drumsticks
To make this recipe more friendly to my diet needs, I used boneless, skinless chicken breasts and omitted the butter and the brown sugar. I made the entire recipe stove top in my nonstick skillet, browning the breasts seasoned with salt, pepper and garlic powder first using cooking spray, removing them and then adding the sauce ingredients to the pan. Let it come to a boil, and then turned it down to simmer and put the chicken back into the sauce until cooked through. It was very good. My husband is not fond of "sweet meat" so the sweetness level was fine for us, but some might like it better with more sweetness as directed in this recipe using brown sugar as well. Reminded me of sweet and sour chicken and we enjoyed it.
This recipe is very bland. The sauce reminded us of tomato soup. We won't be making this again.
This way very good. Next time I will add orange juice instead of
brown sugar. I used Olivio instead of butter. I would grate some
ginger in also for zing. I will also take skin off chicken first &
add another tsp. of cornstarch to vinegar because the sauce did become
more watery after baking.
My husband and I made this last night for dinner, and we both absolutely loved it. We mixed together all the ingredients for the sauce in a bowl (We actually used pineapple Jam instead of crushed pineapple), then browned the chicken in a deep pan with the butter. Once the chicken was browned on both sides we poured the sauce over it and let it cook on medium until the chicken was no longer pink and the sauce thickened. Served over rice, and it was delicious! Thanks for sharing!
I used chunks instead of crushed.. excellent sauce over rice.
I was just writing out a negative review while the sauce was cooling, there I found my mistake. Before I let it simmer and then cool, I tasted this sauce and found it to be revolting, the vinegar and soy sauce and salt was just "too much." BUT, after it has cooled a bit I've tried it and found it to be pretty tasty! Of course I also added 3-4 times the amount of brown sugar that it called for to counter the bitterness and saltiness. Overall, after adding it to rice it wasn't that bad. The vinegar was still too much for me, maybe I am just more sensitive to the smell. I do not believe in altering the recipe and then complaining that it was gross, so I may try it again exactly as directed before I write it off. I think I may make it again, thanks for sharing!
Really really good
Our family loves this recipe. I use boneless skinless chicken breasts sprinkled with garlic powder & fresh ground pepper. I tweaked the sauce a bit as well by using apple cider vinegar and cutting down the amount to 3 tbsps. I used pineapple chunks and reserved a bit of the juice to add to the sauce making up the difference from the vinegar. I also added ground ginger and pineapple chunks to the saucepan while making the sauce (to soften them up a bit).
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Pineapple Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 282
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