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."
Watch video tips and tricks
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.
Im sorry but I followed this recipe to the T...I did not deviate in any way. it was vinegar city. Save yourself and find a different recipe. Sorry :(
This was quite good over rice. I made it as written although I used only chicken breast which I sliced into small pieces and added some celery. OK. I also cooked it on the stovetop which was fine - browning the chicken, removing it, making the sauce (as directed) and adding the chicken back. It was very flavorful although I felt a little guilty that we weren't having more vegetables. Next time I make it, I'll add sliced carrots. My guy enjoyed it and thinks he would like cashews in it too. It thickened nicely before I added the pineapple and then it wasn't as thick but still quite good. Of course, I realize now I used the regular (20 oz) can of pineapple but it was still great. Loved it for lunch the next day too! Thank you!
This is delicious! I will definitely make this dish again and again. The prep is simple and the end product tastes like something I would pay for! I really enjoyed this :)
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make tender and sweet grilled chicken kabobs.
This 600-calorie meal is full of tropical and Asian-infused delights.
It's like a cross between chicken pot pie and chicken and dumplings.