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2boneless skinless chicken breast halves
1 can(s)pineapple chunks
·salt and pepper
1/4 csoy sauce
1/3 ccider vinegar (may use rice wine vinegar)
1/3 cgranulated sugar
1 Tbspolive oil (may use vegetable oil)
2 cpepper strips (may use frozen) in assorted colors
How to Make Hawaiian Chicken
- 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.
- 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.
- 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.