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Hawaii Chicken
Hawaii Chicken
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Tangy pineapple and bell pepper glaze is perfect for baked chicken.
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
  • 0.5 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°F (175°C) for the perfect baking temperature.
  • Combine flour, salt, and pepper in a resealable plastic bag. Add chicken pieces one by one, seal the bag, and shake to coat evenly. Heat oil in a large skillet over medium heat, then saute the chicken pieces until they are golden brown on all sides. Transfer the chicken to a lightly greased 9x13 inch baking dish, cover it, and bake in the preheated oven for 45 minutes.
  • While the chicken bakes, cook onion and green bell pepper in a large skillet for 5 minutes until translucent. Stir in pineapple, soy sauce, and brown sugar. Mix cornstarch with chicken stock and add to the skillet. Simmer for 3 minutes until thickened. Pour the sauce over the chicken and bake for an additional 10 minutes until tender.

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