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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hawaiian Chicken and Rice Recipe

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This recipe for Hawaiian Chicken and Rice is from The Poe Family 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:  
8 deboned skinless chicken breasts
Salt, pepper, and garlic powder to taste
1 15-oz pineapple slices, drained with juice reserved
1 red bell pepper, cut into bite-size pieces
2 T. honey
2 T. reserved pineapple juice
1/4 c. Heinz 57 sauce
1/2 tsp. ground ginger
1 can Campbell's Cream of Celery Soup
1 1/2 c. uncooked Minute Rice
Directions:
Directions:
Preheat oven to 325º F. Grease a 9" x 13" pan and spread the rice evenly oven the bottom of the pan, pouring the soup over the top of the rice. Wash and take the core and seeds out of the pepper. Cut the pepper into pieces and sprinkle over the soup and rice, stirring them all together. Once again even the mixture out so it is level. Lay the chicken pieces on top of the rice mixture. Sprinkle the chicken pieces with salt, pepper, and the garlic powder with a light hand. Stir the ground ginger, honey, pineapple juice, and Heinz 57 sauce together until the mixture is well mixed.. Put one pineapple slice over each chicken breast and pour the sauce over all. Cover with aluminum foil and seal tightly. Put into the oven and allow to bake for approximately 2 1/2 hours. Don't break seal until ready to serve.

 

 

 

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