Recipe by Marty
"This recipe tastes like it took a lot of effort to prepare when, in fact, it is very, very easy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened pineapple juice
cooked boneless, skinless chicken breasts, cut into 1-inch pieces
green bell pepper, cut into 1 inch pieces
onion, cut into 1 inch pieces
1 (8 ounce) can
sliced water chestnuts
I gave this recipe 4 stars because the basis was great but it needed some tweaking. I precooked the chicken in a skillet with a little olive oil, salt, pepper and a pinch of cayenne. I doubled the sauce, added the green pepper, onion and added pineapple tidbits and cooked them all together for approximately 15 minutes to soften the veggies and then added the chicken and about 1 tsp. of red pepper flakes. It turned out wonderfully, sweet but with a kick from the pepper flakes. I served it with fried rice (brown rice with fresh peas, green onion and carrot) and a nice green salad. My husband and his family loved it.
this recipe was incredibly bland. the sauce was okay, nothing bad about it, but it tasted like a very mild sweet teriyaki.
i doubled the sauce because it didn't seem like enough, but it doubled while it was cooking, so if i ever made this again i would not double it. i put the chicken in a pan and layered bell peppers, carrots, onions and pineapple. not sure if i'd ever make this again, the sauce was just so plain! thanks anyway :)
Very good and extremely simple. I only gave it a 4 star, because we added 1/4 C of coconut milk to the sauce and it would NOT have been nearly as good without it. The coconut milk gave it a nice island flavor that was so creamy and delicious!
I just served this recipe to 150 people last night and they thought it was exceptional!!!! A big hit all around!
I made this for 60 people that I invited to a Luau. It was fast to make and every bite was gone! I made it the day before,cut up the veggies and cooked chicken. made the sauce, and stored over night. mixed it all together the day of the party and put it in a pan over warmers...by the time of the party it was ready. I didn't bake it at all. Served it over rice...it was a big hit Thanks Marty. Everyone thought I spent hours on it.
This was good! It did not "WOW" me. I doubled the sauce, decreased the brown sugar by 1 Tablespoon, cooked the chicken with some garlic and onion then added the peppers in for about 3-5 minutes and added red chili flakes. Without the chili flakes I do not think I would have liked it as much. I will make it again with my changes.
I don't normally review recipes when I don't follow them exactly. However, I hope that I might help fellow busy parents out and share the tweaks that I have made to make this a quick weeknight meal. First I seasoned boneless skinless thighs with salt, pepper, garlic powder and onion powder and I put them on the gas grill. In the meantime I made the sauce as stated in the recipe. (added crushed red pepper to taste; used fresh ginger and garlic) I chopped the green pepper, onion and water chestnuts and sauteed all three in olive oil. I mixed the veggies and sauce together and spooned over the grilled chicken. Served with white rice... Quick easy weeknight dinner in a 1/2 an hour.
This is awesome. I didn't have pineapple juice, but I did have a 20 oz can of pineapple slices (in heavy syrup, which I didn't know at the time). I just used that juice (plus 1 cup of water) and cut up the pineapples into it and left out the pepper. Because of my kids, I cut the onion really small and cooked it and some garlic (instead of garlic salt) with the chicken. I also doubled the sauce. The only thing I had to go with it was bowtie pasta, but it was super. Couldn't get enough of it. I will be making this again a lot. It was super easy to do and the pineapple chunks made a big difference. The water chestnuts gave it a great crunch. Once again, it was great (and great leftover - I just had some for lunch)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This 600-calorie meal is full of tropical and Asian-infused delights.
See how to make an easy baked chicken tetrazzini.
See how to make 5-star sautéed chicken that’s great for fajitas.