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Chicken Waikiki
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Try this delicious Hawaiian-inspired sweet-and-sour chicken recipe!
Ingredients:
  • 3 1/2 cups chicken broth
  • 1 1/2 cups uncooked regular long-grain white rice
  • 1 can (20 oz) pineapple chunks in juice
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
  • 1/3 cup cider vinegar
  • 2 tablespoons soy sauce
  • 1 medium red bell pepper, cut into 1-inch pieces (1 cup)
  • 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
  • 6 boneless skinless chicken breasts (about 1 1/2 lb)
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. In a 2-quart saucepan, bring 3 cups of broth to a boil over high heat. Stir in the rice, then reduce the heat to medium-low. Cover and let it simmer for about 20 minutes until all the liquid is absorbed.
  • Separately, pour the pineapple juice into a 2-cup measuring cup and add the remaining 1/2 cup broth to reach 1 1/4 cups. In a 2-quart saucepan, combine the pineapple liquid, sugar, cornstarch, gingerroot, vinegar, and soy sauce. Bring to a boil over high heat, stirring continuously. Cook for approximately 2 minutes. Remove from heat and mix in the bell peppers and pineapple.
  • Cut the chicken into succulent 2 1/2x1-inch strips. Spread the aromatic rice in a baking dish, then elegantly arrange the chicken strips over the rice. Finally, drizzle the delightful pineapple mixture over the chicken and rice.
  • Cover the dish with foil and bake for approximately 45 minutes or until the chicken is cooked through and the mixture is bubbling.

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