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 changed the vinegar to balsamic and used pineapple chunks and it was delicious. Thanks!!
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!
I tried this and added green peppers and onions and sauteed them in the butter sauce. I only used 2 lbs of boneless skinless chicken breasts. I increased the cornstarch to make the sauce thicker because I knew the pineapple juice would probably thin it down. We loved the way it turned out. Next time I may add carrots.
* 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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