Real Recipes From Real Home Cooks ®

hawaiian chicken

(1 rating)
Recipe by
Patty Jablonowski
Philadelphia, PA

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For hawaiian chicken

  • 2
    boneless skinless chicken breast halves
  • 1 can
    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

How To Make hawaiian chicken

  • 1
    Using 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.
  • 2
    In 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.
  • 3
    Add 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.