Easy Hawaiian Chicken Recipe For Dinnertime
I grew up with this Hawaiian Chicken recipe and It always reminds me of family. It’s my Grandmother’s recipe and then my Mom started making it. Unfortunately, my Husband is deadly allergic to pineapple. So I still make this recipe for our family, I just substitute the pineapple for mango. Either works and it’s delicious with the teriyaki sauce!
What To Serve With Hawaiian Chicken
Like my Grandmother always said “this is an oldie, but a goodie – even if it’s a little work” and I think she’s referring to the sauce and sides. The sauce is what brings all of the flavors together. It’s cornstarch based, so you spend a bit of time stirring it until it’s translucent.
I serve white rice with our Hawaiian Chicken, but any side rice that you prefer will work. The slivered almonds add some texture and you can omit those as well if you’re not a nut person. The sticky white rice absorbs some of the sauce and it tastes amazing together.
How To Make This Hawaiian Chicken Recipe
Remove seeds from 3 green peppers, wash and cut into 1″ squares. Cook in salted water, bringing to a boil, for 10 minutes. Drain the water.
Beat 2 eggs, 1 teaspoon salt, 3 tablespoons flour and 1/4 teaspoon pepper to make a smooth paste.
Dip chicken into the batter & coat well.
Fry the chicken pieces in 1/2 cup of vegetable oil. Drain off excess fat.
Add 1/3 cup chicken bouillon, the cut peppers and 1 can of pineapple chunks together with the chicken. Simmer for about 10 minutes (do not boil).
For the sauce, combine: cornstarch, soy sauce, sugar, salad vinegar & chicken broth.
Stir constantly, soaking until translucent for about two minutes.
Pour the sauce over the chicken and cook for another five minutes until simmering.
Serve over white rice and sprinkle slivered almonds over the chicken.
- 1 Large Chicken Fryer (Or All Breasts)
- 3 Green Peppers
- 2 Eggs
- 1 Teaspoon Salt
- 3 Tablespoons Flour
- 1/4 Teaspoon Pepper
- 1/2 Cup Vegetable Oil
- 1/3 Cup Chicken Broth
- 1 Can Pineapple Chunks
- For The Sauce:
- 2 1/2 Tablespoons Cornstarch
- 1 1/2 Tablespoons Soy Sauce
- 1/2 Cup Sugar
- 1/3 Cup Salad Vinegar
- 2/3 Cup Chicken Broth
- 1/2 Cup Slivered Almonds (Optional)
- White Rice (Optional)
- Clean and cut up 1 large chicken fryer, or just use 6-7 breasts.
- Remove the seeds from 3 green peppers, wash and cut into 1" squares.
- Cook the peppers in salted boiling water for 10 minutes and drain.
- Beat 2 eggs, 1 teaspoon salt, 3 tablespoons flour, 1/4 teaspoon pepper to make a smooth paste. Dip chicken into batter and coat well.
- Fry in 1/2 cup vegetable oil.
- Drain off the excess fat.
- Add 1/3 cup chicken broth, the cut peppers, 1 can pineapple chunks and simmer for 10 minutes (do not boil).
- To make the sauce, combine 2 1/2 Tablespoons cornstarch, 2 1/2 Tablespoons soy sauce, 1/2 cup sugar, 1/3 cup salad vinegar and 2/3 cup chicken broth.
- Stir constantly, cooking until translucent for about 2 minutes.
- Pour the sauce over the chicken mixture and simmer for another 5 minutes.
- Serve over white rice and sprinkle 1/2 cup of slivered almonds on top.
Serving Size:1 Breast
Amount Per Serving: Calories: 338 Total Fat: 26g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 76mg Sodium: 766mg Carbohydrates: 43g Fiber: 3g Sugar: 25g Protein: 10g
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