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Nutrition Facts
Serving Size 1 (557g) Recipe makes 4 servings
Calories 1012
Calories from Fat 478		(47%)
Amount Per Serving		%DV
	Total Fat 53.1g	81%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 27.6g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 1152mg		48%
Potassium 743mg		21%
Total Carbohydrate 87.1g		29%
	Dietary Fiber 3.3g	13%
	Sugars 65.0g
Protein 46.2g		92%
detailed view... how is this calculated?

Waikiki Beach Chicken

Recipe #10490 | 1½ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: *~Christine~*
Jul 29, 2001

SERVES 4 -6 (change servings and units)

Ingredients

1 chicken, cut up (I use 6 boneless, skinless chicken breast halves)
1/2 cup flour
1/3 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper

Sauce

1 (20 ounce) can sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 bouillon cube (chicken)
1 large green pepper, sliced

Directions

1
Heat oven to 350*.
2
Coat chicken with flour.
3
Heat oil in large frying pan and brown chicken on all sides.
4
Remove to a shallow roasting pan.
5
Arrange pieces skin side up.
6
Sprinkle with salt and pepper.
7
Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
8
Add water to make 1 1/4 cups.
9
Mix in cornstarch to dissolve.
10
In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
11
Bring to a boil for 2 minutes.
12
Pour over chicken.
13
Bake uncovered for 30 minutes.
14
Add pineapple slices and peppers.
15
Bake 30 minutes more.
16
Serve with rice and enjoy!

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Featured Reviews for This Recipe

From: Chef #777366

On Sep 30, 2009

This is incredibly good! I made it with bonelss skinless breasts. My daughter loved it and made it at her sisters house a couple of nights later. We'll be making this often.

0 people found this review helpful

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From: Chef #1156722

On Feb 11, 2009

A favorite of our family for years. I use boneless chicken breasts and cut them in smaller pieces. I also use arrowroot instead of cornstarch because that is all I keep in the kitchen.

1 person found this review helpful

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From: Dawn

On Oct 9, 2001

My family loved this recipe. The recipe makes ample sauce which has a sweet and sour taste. We served the chicken over white rice and the sauce added flavor to the rice also. Try this recipe, it's a nice dish to serve to guests also.

2 people found this review helpful

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From: Z,G,L's mom

On Feb 12, 2009

Made this for dinner last night. DD's liked it but didn't want seconds. DS loved it and even had thirds. I ate til I was nearly ashamed of myself and DH had thirds also. I had some of the sauce leftover and will eat it with rice today. I used unsweetened pineapple and Dh thought that they were a little too tart but I thought it was perfect!!Used boneless chicken that I cut into strips and instead of baking in oven I poured sauce over the browned chicken,turned on med.low and simmered about 20 minutes! Will make often!

1 person found this review helpful

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