Chicken Hawaiian
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Poultry Recipes
Yield: 4 servings
Enjoy a taste of Hawaii on a cold New England night. This is a good choice when unexpected company drops by because it can be easily extended by adding chunks of onions, mushrooms, bell peppers, carrots, or broccoli. Just steam or saute the vegetables separately and add to the baking dish during the last 15 minutes of cooking. This is great served on rice.
- 2 whole chicken breasts, boned, skinned, and split
- 1 can (16 or 20 ounces) pineapple chunks in juice
- 1/4 cup soy sauce
- 1/2 to 1 teaspoon ground ginger
- 2 tablespoons cornstarch
Place the chicken, whole or cut into bite-size pieces, in a shallow glass bowl or baking dish. Drain the pineapple. Mix the pineapple juice with the soy sauce and ginger. Pour the mixture over the chicken. Marinate the chicken for 30 to 60 minutes, or overnight in the refrigerator.
Preheat the oven to 400 degrees F. Lightly grease a 9-inch by 13-inch baking dish. Remove the chicken from the marinade, place it in the baking dish, and sprinkle with the cornstarch. Bake for 20 to 25 minutes. Turn the chicken, cover with the pineapple chunks and remaining marinade, and bake for 15 minutes. Serve hot.
Reviews by Readers
We really liked this dish and it is easy to make, but it would be better if there was more sauce to put over rice. – Anonymous Review
This was a great recipe and to make a little more gravy I added a six oz. can of pineapple juice. Also, I cut up the chicken into bite-sized pieces, added sliced fresh mushrooms, and let it marinate for a couple of hours. I cooked it on top of the stove instead of in the oven but still added the cornstarch to thicken the sauce. I have made this one few times. – Anonymous Review
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