Thursday, December 2, 2010

Hawaiian Pineapple Chicken

ALOHA!! Boy, do I wish that I was blogging from the Big Island right now. It has been rather cold here in Utah along the Wasatch front. Even though I won't be able to head to Hawaii anytime soon, I decided to bring the flavors of the Big Island to my dinner table by making this savory Hawaiian Pineapple Chicken. I served this Hawaiian Pineapple Chicken a top of a healthy serving of brown rice and my family devoured it. This recipe is a healthy one and at this time of year when Holiday treats are in abundance, it is nice to have a healthy meal to balance at all those treats that are laying around. Here is a healthy recipe to help combat all those savory dishes that you will be eating this month. Enjoy the flavors of the Big Island tonight!

Hawaiian Pineapple Chicken
recipe adapted from
1 lb of cubed chicken (I bought mine already cubed at my local grocery store)
1/2 c. wheat or white flour ( I used the wheat flour for a healthier option)
1 t. Salt
1 T. Lemon Pepper
3 T. Olive oil

1 can of pineapple chunks, reserve the juice.
1 1/4 c. pineapple juice, (use the juice from the pineapple can. You won't have enough to equal 1 1/4 cups so just add water to make up the difference.)
3/4 c. apple cider vinegar
1 t. soy sauce
1/4 t. ginger
1 chicken bouilion cube
1 c. Sugar
2 T. Cornstarch
Green Onions, optional

In a dish mix the flour, salt, and lemon pepper. Dredge chicken in flour mixture. Into a large HOT skillet, add the olive oil. Place the chicken in the HOT skillet. Over medium heat, cook the chicken until each piece is golden brown. After chicken is browned, spread into a greased 9 x13 pan. Meanwhile, pour the juice from the pineapple can into a measuring cup. Add enough water into the measuring cup to equal 11/4 c. In a medium saucepan, mix together ginger, sugar and cornstarch. Add all other sauce ingredients to dry mixture and stir until well combined. Bring the sauce to boil over medium heat. Let boil for 2 minutes, stirring occaisonally. Pour 2/3 of the sauce over the top of your chicken. Bake uncovered at 375 degrees for 30 minutes.
Take the chicken out of the oven after those 30 minutes and pour the pineapple chunks over the top. Pour the rest of the sauce over the top of the chicken and return to the oven. Bake for another 10-15 minutes. Sprinkle with green onion and serve over brown or white rice.


Ashlee, The Culinary Queen

1 comment:

  1. We made this for dinner tonight and it was VERY yummy! Thanks for sharing :)


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