hawaiian Chicken

Stormy Stewart


this is a kraft recipe Made with pineapple-orange juice concentrate, curry powder and coconut, the crunchy coating on this baked chicken conjures up images of the tropics.

★★★★★ 1 vote


3 lb
chicken pieces (with or without skin), rinsed and dried
1/2 tsp
egg slightly beaten
1/3 c
frozen pineapple-orange juice concentrate
4 c
corn flakes (crushed to make 1 cup)
1/2 c
coconut flakes
1/2 tsp
curry powder
3 Tbsp
butter melted


1Place chicken in single layer in shallow dish. Sprinkle with salt. Stir together egg and juice concentrate. Pour over chicken. Cover and chill at least 1 hour, turning pieces several times.
2Place Kellogg's Corn Flakes® cereal crumbs in shallow dish or pan. Stir in coconut and curry powder. Drain chicken pieces slightly. Coat with cereal mixture. Place in single layer, skin side up, in shallow baking pan, coated with cooking spray or foil-lined. Drizzle with margarine.
3Bake at 350┬░ F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
4carbohydrate 19g
sodium 630g
fiber 1g
cholesterol 200mg
total fat 43g
calories 650
protein 45g

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtag: #hawaiian