One of my favorite dishes is this one, as is my husband’s. The swordfish will make your entire day happier because it is so tasty and vibrant.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1 tablespoon all-purpose flour
- 2 teaspoons salt
- 1 pinch ground white pepper
- 4 tablespoons vegetable oil
- ½ onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (8 ounce) can crushed pineapple with juice
- 2 teaspoons soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons chicken stock
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, salt and pepper in a resealable plastic bag. One at a time, put chicken pieces in bag, seal and shake to coat. In a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. Place chicken in a lightly greased 9×13 inch baking dish and bake covered in the preheated oven for 45 minutes.
- To Make Sauce (while chicken bakes): In the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. Add the pineapple, soy sauce and brown sugar. Mix together cornstarch and chicken stock and add to skillet. Stir all together and let simmer for 3 minutes until thick and clear. Pour sauce over chicken and bake 10 more minutes until tender.
Nutrition Facts
| Calories | 640 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 1 g |
| Protein | 43 g |
| Saturated Fat | 11 g |
| Sodium | 1216 mg |
| Sugars | 9 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Used cut up chucks of boneless chicken breasts. Made for C & B.
there was not enough sauce for the amount of chicken. the proportions need to be adjusted
I rarely will post a negative review… I cook a lot; and while I doubled the sauce as many suggested; we simply did not like the flavors of this dish; and all agreed not to make it again
I didn’t enjoy this, not enough pineapple flavour for my liking. I won’t be making this again….now to fix up the leftovers…
I’ve been making a version of this for at least 25 years. I like to use skin on, bone in thigh-leg quarters. I brown the floured chicken pieces and place them in a baking dish. To make sauce, I combine the drained pineapple juice, sugar, corn starch, vinegar, soy sauce, ginger and bouillon cube. Boil two minutes until thickened a bit. Pour sauce evenly over chicken. Bake uncovered 30 minutes arrange pineapple slices and green pepper slices over chicken. Bake 30 minutes longer or until chicken is tender. It’s one of our favorites!
This was great.. Just make more sauce!!!
My mom had a recipe exactly like this that was one of my faves back in the old days, that she found in a very long ago magazine called Redbook. Literally the only difference is she made it on stove. I tried it this way. And love them both. Stove just cuts out a step or two if you’ve been cooking forever. Otherwise follow posters recipe. You won’t be disappointed!
Delicious. I used chicken tenders from the grocery deli. Just layered them on top of the sauce and heated through in the oven.
Great recipe next time gonna try it over jasmine rice
Didn’t bother frying chicken. Just baked breasts directly in oven. Added carrots and celery to the sauce. Whole family ate their portion!
The sauce is really good. I did not bake the chicken after fry it and it wasn’t necessary. I added the chicken to the sauce and leave it cooking till it got thick. aprox 5 min. Oh and instead of 2 tsp of soy sauce I used 2 tablespoons. It was a good mistake since it ended really good.
When I added extra flour/salt/pepper to coat the rest of the chicken, it made it to salty.
I tried this recipe and fond it very good. Honest report, I used chicken tenders and saute them till done, then set aside and proceeded from there. Did add broccoli and baby corns. Even my I hate sweet stuff adult son liked it.
Delicious!! Simple and easy with a lovely look and taste. Will cook this for company. I followed suggestion to double the sauce and used chicken breast pieces and pineapple tidbits instead of crushed. Otherwise followed recipe as written and was very impressed. No leftovers here tonight!
I ended up doing the same tweak as many other reviewers. I tasted the sauce and it was very pineapple-y, so I added fresh minced ginger and garlic too. I also doubled the sauce. Came out quite tasty! Others mentioned too salty, so instead of measuring salt, I just sprinkled some over the chicken (used bone-in thighs). And instead of shaking in a bag, I sprinkled the S&P right on the meat, then spooned a little flour over the thighs and rubbed it to evenly coat-just easier for me. Served over jasmine rice with peas and pineapple. Hubby and I really enjoyed this!
Wonderful!
This is good & easier then I was anticipating. My husband liked it even more then I did. Very tender chicken.
Loved this recipe! I used chunked pineapple instead of crushed and served on fried, wild rice. I used bone in chicken breast and the fried skin was yummy with the sauce. I also cut the green pepper and onions into half inch chunks instead of thin sliced. Next I will try it with boneless pork chops. Also very easy to prepare.
Not bad, but didn’t wow me either. I tripled sauce ingredients, used one can of tidbits, one can of crushed, two cups of peppers/onions, 1/4t ginger (right amount for kids btw) with four boneless, skinless breast halves. Needed more soy. A decent base recipe I guess. Quite pineapply, but not too sweet.
this is a very tasty way to eat chicken my oldest who is the only one in the house who does not like pineapples loved it and asked me to make it again so thank you very much for the recipe
Love love this dish. The chicken was so moist and tender. The sauce was soooo delcious. I used 12 chicken thighs with skin and add salt and pepper directly on the meat and dipped in the flour. To increase the sauce I tripled the ingredients and added an 1 extra can of pineapple with juice. If you still need the sauce to thicken more you can always add the cornstarch with broth mixture later if you find it’s not thick enough. Will definitely make this dish again.