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Hawaiian Chicken

December 14, 2006
hawaiian chicken picture

Great with steamed rice and vegetables. Salt and pepper chicken to taste, roll in flour, and fry in oil until flour forms a firm crust. Do not cook until done. While it is frying, combine ingredients for sauce (except cornstarch) and heat, slowly stirring in cornstarch. Bring mixture to a boil for two minutes, stirring constantly. Water may be needed if the sauce gets too thick to pour.

Place chicken in large baking pan, and pour sauce in, lifting the pieces to make sure all sides get coated. Top with pinneapple slices, and cover with foil. Bake at 350 degrees for 45 minutes. You can use the remaining sauce for dipping the chicken when served.

1 whole Chicken (cut up)
Vegetable oil
8 ounces pineapple juice
1/2 cup sugar
2 cubes chicken bullion
1/3 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
1 can pineapple slices