Hawaiian Chicken

Hawaiian Chicken Recipe

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Patty Jablonowski


I was needing to make dinner one afternoon. My refrigerator and cabinets looked like "Mother Hubbard's Cupboard". I found these simple ingredients and came up with a great dish. I served it with cooked barley, but rice or pasta would do nicely as well.

★★★★★ 1 vote
10 Min
45 Min


boneless skinless chicken breast halves
1 can(s)
pineapple chunks
corn starch
salt and pepper
garlic powder
1/4 c
soy sauce
1/3 c
cider vinegar (may use rice wine vinegar)
1/3 c
granulated sugar
2 Tbsp
2 Tbsp
1 Tbsp
olive oil (may use vegetable oil)
2 c
pepper strips (may use frozen) in assorted colors


1Using a sharp boning or chef's knife, cut chicken in half crosswise making two thin cutlets. Place each piece in a sheet of waxed paper. Pound with a meat mallet or heavy bottomed pan until thin and even.
Sprinkle both sides of each piece with salt, pepper and garlic powder to taste.
Lightly coat each piece with corn starch. Dust off excess.
2In a large heavy skillet, heat butter and oil until hot. Place chicken cutlets in hot pan. Cook until brown turn and brown on second side. Remove to a plate and keep warm.
3Add pepper strips to pan. Saute until slightly wilted. Add soy sauce and sugar to pan. Drain pineapple reserving juice. Mix 2 T. cornstarch with reserved juice. Add to pan. Cook and stir until thick and clear. Return chicken to pan. Turn to coat both sides. Heat on low heat until warmed through.
Serve with a side of rice, pasta or barley.

About Hawaiian Chicken

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sauce, #pineapple, #soy