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Hawaiian Chicken - OAMC

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“A sweet sauce with chicken and pineapple. Put on top of cooked rice, and it's super duper yummy.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make chicken:
  2. Preheat the oven to 375 degrees.
  3. Spray a large skillet with no-stick spray; heat.
  4. Meanwhile, coat both sides of chicken with flour, shake off any excess flour.
  5. Add chicken to hot skillet and brown on both sides.
  6. Transfer to a 9x13 baking dish and set aside.
  7. To make sauce:
  8. Drain the pineapple, reserving the juice. Add enough water to make 2 1/2 cups of liquid.
  9. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar,vinegar, cornstarch, soy sauce, ginger and bouillon.
  10. Bring to a boil over medium heat. (to avoid lumps, add a little bit of water to the cornstarch at a time until it is soupy, then add to sauce) Slightly reduce heat and gently boil for 4 minutes.
  11. Pour half of the mixture over the chicken. Arrange the pineapple slices and green pepper on top. Then pour remaining sauce mixture on top.
  12. Bake 30-40 minutes or until chicken is tender and not pink.
  13. Serve over rice.
  14. If freezing, put into separate containers a serving each. Rice then chicken with sauce, make sure you cover the rice or it gets gross with reheat. Freeze, reheat in the microwave for 5 mins on high :).

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