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
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.
This recipe is very bland. The sauce reminded us of tomato soup. We won't be making this again.
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.
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!
Tweaked it to my taste and it came out fine. The biggest differences were: I used skinless breast tenderloins and pan fried them in a little oil for a minute each side (just couldn't see how they would get brown otherwise); I used rice wine vinegar, less sugar and fresh pineapple. I didn't have Worcestershire so I omitted it. I served it over noodles with a side salad.I will make it again. But I think I'll add some rough chop onion and green pepper - stir fried til crisp tender - before serving. That makes it more like traditional Chinese sweet and sour.
i usually look for simple recipes due to the fact of a busy lifestyle....i was looking for a chicken dish using pineapples i had on hand and came across this.....this is the second time i have made this and yummmmm.....i have 3 very very picky eaters and they want to know when im gonna make this again.....usually i follow to a T but i have to admit i changed 1 thing.....i omitted the step of putting it into the oven....i followed the advice of others and browned my boneless skinless breasts....was about to put chicken into glass pyrex dish to put into the oven and thought why bother....after making the delicious pineapple sauce..i poured it over the chicken.covered it and cooked it for 15 minutes on the stovetop.....came out same as it did the first time i made it....served it with broc carrots and cauliflour ....kids went nuts and neighbor stopped by and had some.....he loved it as well.....have to say happy family here tonight!........thank you for the recipe......
I changed the vinegar to balsamic and used pineapple chunks and it was delicious. Thanks!!
I used chunks instead of crushed.. excellent sauce over rice.
* 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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