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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 532.1
  • Total Fat: 1.5 g
  • Cholesterol: 37.6 mg
  • Sodium: 43.5 mg
  • Total Carbs: 122.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.2 g

View full nutritional breakdown of Hawiian Chicken calories by ingredient
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Hawiian Chicken

Submitted by: TAMBORSKI


Number of Servings: 4

Ingredients

    2 chicken breast
    2 chicken legs
    1/2 cup flour
    1/3 cup oil
    1 teaspoon salt
    1/4 teaspoon pepper


    Sauce
    1 can (1 lb, 4 oz) sliced pineapple
    1 cup sugar
    3/4 cup cider vinegar
    2 tablespoons cornstarch
    1 tablespoon soy sauce
    1/4 teaspoon ginger
    1 chicken bouillon cube
    1 large bell pepper

Directions

clean and coat chicken in flour.
Heat oil and add chicken cook until brown on both sides.
Remove and place in shallow baking pan.
Sprinkle with salt and pepper.
Sauce: drain pineapple juice into measuring cup, add water till it reaches 1 1/4 cups liquid. In sauce pan combine sugar, cornstarch, pineapple, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Heat and stir until well mixed and pour over chicken.
Heat oven to 350 (bake uncovered 30 minutes, add pineapple and pepper bake for another 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user TAMBORSKI.






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Member Ratings For This Recipe

  • Great recipe! Wanted to note that Hawaiian is spelled wrong in the title. It took me forever to find it the 2nd time when I came home to actually make it. I made this with steamed broccoli and rice pilaf. Love it! - 6/7/10

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  • Fast, easy and tastes great! - 12/4/08

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  • I used skinless chicken breasts and a red pepper for this. The flavor was awesome. Easy to make and a nice change from standard chicken. Loved it!!!! - 9/15/07

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  • The calories and the number of servings per recipe seem to be incorrect. - 8/22/07

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  • This is very good and easy. The chicken is so moist and the sweet sauce just makes it. I think the nutritional information maybe off. It says 37 cal, it tasted like much more... - 8/21/07

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