Hawaiian Chicken Recipe Recipe
A quick and tasty retro family chicken dinner.
Servings: 4 servings
Calories: 323kcal
Equipment
- large frying pan
Ingredients
- 500 grams chicken tenderloins
- 430 grams pineapple pieces, tinned (in juice or syrup)
- 3 stalks celery
- 1 medium onion
- ½ capsicum (red or green)
- 1 cup tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornflour
- 2 tablespoons olive oil
- salt and pepper (to taste)
Instructions
- Slice celery, onion and capsicum. Fry over medium heat for 2-3 minutes in oil. Remove from frying pan and set aside.
- Strain syrup or juice from pineapple pieces. Add pineapple pieces to celery, onion and capsicum that has been set aside. Place the juice in a bowl along with tomato sauce and soy sauce.
- Add a few tablespoons of the juice and sauce mix to the cornflour to make a paste. Set aside.
- Cook chicken in frying pan until browned on either side and almost cooked through.
- Return the vegetables and pineapple to the frying pan along with the juice and sauce mix. Pour cornflour paste into the pan and stir over medium heat until mixture starts to thicken. Simmer for a few minutes. Add a little salt and pepper before serving with rice.
Notes
Storing: You can store leftovers in an airtight container for up to two days.
Freezing: Store in an airtight container in the freezer for up to 6 weeks.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- yes, you could use chicken breast or thighs instead of tenderloins
- use pineapple pieces in syrup if you want the dish to be sweeter.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 965mg | Potassium: 947mg | Fiber: 4g | Sugar: 20g | Vitamin A: 957IU | Vitamin C: 38mg | Calcium: 53mg | Iron: 2mg