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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hawaiian Chicken Recipe

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This recipe for Hawaiian Chicken is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless, skinless chicken breast
flour to coat chicken (salt and pepper the flour)
oil
1 (20-oz.) can sliced pineapple, reserving juice
2 bell peppers, green, yellow, or red
1 c. sugar
3 T. cornstarch
3/4 c. vinegar
1 T. lemon juice
1 T. soy sauce
2 tsp. chicken bouillon
Directions:
Directions:
Slice chicken in strips. Pat chicken dry with paper towels. Dredge chicken in flour. Brown chicken in the oil on medium to medium-high heat. Once cooked, transfer to a 9 x 13 baking dish. Drain pineapple juice into a 2 cup measuring cup. Add water (or orange juice if you have it) to make it 1 1/2 cup total. Use 1 1/2 cup juice and combine in a sauce pan with the sugar, cornstarch, vinegar, lemon juice, soy sauce, and bouillon. Bring to a boil stirring constantly until thickened. Pour over chicken, cover, and bake at 350 for 40 minutes. While chicken is baking, slice bell peppers in thin strips. After 40 minutes of baking, add sliced pineapple from can and bell peppers. Bake an additional 15 minutes uncovered.
Personal Notes:
Personal Notes:
This is Bobby's new favorite dinner and the kiddos love eating it with homemade fried rice.

 

 

 

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