Hawaiian Chicken

We’ve been making this dish for about 30 years. The original recipe was taken from a Dole pineapple ad, but over the years we’ve changed the recipe to suit our taste (more robust) and to keep up with the best ingredients available. It’s yummy Hawaiian soul food.

Hawaiian Chicken

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6

Print Recipe

Ingredients

• 1 can pineapple chunks in own juice
• 2 to 3 pounds chicken thighs (skin and bone-in) or chicken pieces of your choice
• 2 tablespoons cooking oil
• 10.5 ounces chicken broth
• 4 teaspoons chicken granulated bullion
• 3/4 cup light brown sugar, packed
• 1/4 cup rice vinegar
• 1/2 cup soy sauce (or to taste)
• 5 large cloves garlic, minced
• 1 large red bell pepper cut into small squares
• 1/4 cup chicken broth or water for thickening
• 4 tablespoons cornstarch (adjust to your preference)

Instructions

• Drain pineapple chunks, reserving juice. In a skillet; brown chicken in cooking oil; pour off fat. Add reserved juice, broth, bouillon granules, sugar, vinegar, soy sauce and garlic. Cover; cook over low heat for 45 minutes.
• Add chopped red bell pepper and pineapple and cook 20 minutes more or until done. Thicken with broth or water and cornstarch.
• Serve over white steamed rice.