Hawaiian Chicken and Sauce

Hawaiian Chicken and Sauce

  • Prep: 30 min
  • Cook Time: 50 min
  • Total: 1 hr 20 min
  • Serving: 6 servings

A sweet and savory pineapple and rice chicken dinner.


  • 2 small whole chickens, quartered, washed
  • Flour
  • Canola oil
  • 1 (20 ounce) can sliced pineapple with juice
  • 2 bell peppers, cut in strips
  • Rice, cooked
  • Sauce Ingredients:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoons chicken bouillon granules


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Dry the chicken with paper towels. Combine the flour with some salt and pepper and coat the chicken pieces. Brown in a little oil.
  3. Drain the pineapple, retaining the liquid. Add water to the juice to create 1-1/2 cups liquid.
  4. Combine the pineapple juice with the sauce ingredients in a saucepan. Bring to a boil while stirring consistently. Heat until thick and clear.
  5. Arrange the chicken in a baking dish and pour the sauce over. Cover and bake for 40 minutes.
  6. Uncover, and add the pineapple and bell peppers to the top of the chicken. Bake for 10 more minutes. Serve with the cooked rice.

Filed Under:


Comments on "Hawaiian Chicken and Sauce"