Hawaiian Chicken II

By Addie

"This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice."

Ingredients

• 4 large chicken breasts, cut in half
• 1/2 cup butter
• 1 (15 ounce) cans pineapple chunks
• 1/2 cup pressed brown sugar
• 4 tablespoons cornstarch
• 1/4 cup very hot water
• 2 teaspoons salt
• 1/2 cup vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chili powder
• 2/3 cup ketchup
• 2 teaspoons soy sauce

Preparation

Step 1

Set oven to 350°. Place chicken in baking dish.

Melt butter in large skillet on low heat. Mix corn starch and hot water in glass or small bowl until well blended; set aside. Add excess pineapple juice from can of pineapple chunks. Sprinkle pineapple chunks over chicken. Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended.

Turn skillet to medium heat and let simmer for 2 minutes. Stir in ketchup and soy sauce. Stir in corn starch mixture and blend well, sauce will become very thick. Let simmer 2-3 more minutes. Pour sauce over chicken and pineapple chunks.

Bake chicken for 50-60 minutes, or until chicken is cooked completely through. Remove with caution, pan may be heavy and it will be hot.
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REVIEWS:

Very good! The sauce tasted like it needed a little something, so I added some black pepper and garlic powder. Next time I may find a way to work in some sauteed onion.

The prep was easy, the chicken was tender, and the sauce was sweet and tangy. The only problem was there was a distinct lack of spice in the sauce. I omitted the butter this time and will next time. Next time I will also add a few spices (ginger and curry maybe?) to the sauce to liven it up a bit. However, me and hubby both agree this is a keeper!

Loved it! Halved the recipe and used extra pineapple juice and also cut the butter in half. Does NOT need all the butter as this is flavorful all on its own. The chicken (40 minutes at 350) was very moist! DH loved and I did too. Even little ones loved the rice mixed with the sauce.

This was pretty good. My son enjoyed it more than I did. There was a buttery taste in the sauce that I did not care for. I did use less butter, but I could still taste it. I was expecting this to be sweeter or have more of an Asian flavor , I still enjoyed it somewhat, but I knew as I was eating it that I probably won't make it again. It just wasn't what I was looking for. Thanks for posting.

This is our go to Hawaiian Chicken recipe. My DH has put this into his all time favorites list. Thanks for sharing.

Made this today and it is very good. Only change I made was I cut the vinegar down to 1/4 cup, a 1/2 seemed like a lot of vinegar. I mixed all of the ingredients and then put in my crockpot and cooked about 8 hours on low. The chicken was so tender and good.

I chose this recipe because it seemed easy to make and didn't have a lot of extra ingredients. My 5yr is very picky so just having the chicken and pineapple was perfect for him. He called it his candy chicken and rice! THANKS.

My family loved it! I didn't add quite as much butter or salt but still very tasty!

This was good! Served over white rice and with buttered rolls, it can be a great weeknight dinner.

This recipe is so delicious! It's great with Caribbean Rice Mix (Zatarains) or Cous Cous.

Good all round recipe. I added less salt than what was called for. My kds really liked this and will request it. Thanks for a new chicken dish.