Great tasting and very easy to make. The chicken almost melts in your mouth, and the rich mixture of the ginger & soy combined with the sweetness of the pineapple five it a wonderful flavor.
When we think of Hawaii, we think of warm island breezes, rainbows, and good food. When we can’t jet off to soak in the first two on our list, we can recreate the last item right in our own kitchen: good food. We’ve got just the recipe to take at least our taste buds on a vacation: Aloha chicken and rice. It’s a delightful combination of savory, salty, and sweet that will really pep up a weeknight dinner routine. All we need were some pantry staples and a few fresh ingredients to bring the taste of aloha to our dinner table.
The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It’s my personal favorite, and I don’t even like chicken! I know it doesn’t sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor
Pantry staples are a great way to make meals quickly, and for that reason, one item we always keep on hand is instant rice. When we need to add substance to a meal, then rice is a quick and easy way to add heartiness. Canned fruits, like pineapples, are another ingredient that we like to keep in the pantry for occasions just like this. We whip up a soy sauce marinade and use pineapple chunks to add sweetness and acidity. Fresh ingredients help to brighten up these pantry staples. Bell peppers are a great way to add color and crunch, while chopped green onions add a peppery kick of flavor.
Fabulous! I used boneless, skinless chicken breast and reduced the cooking time to 30 minutes total. I also used a lot less brown sugar, as the pineapple makes this dish plenty sweet already.
As this bakes in the oven, our kitchen is filled with a warm and inviting aroma. We love the combination of savory soy sauce, sweet honey and pineapple, al dente rice and tender chicken. Colorful food is so appealing, and that’s why we love to use bell peppers and green onion, for both flavor and looks. When we can’t escape off to a tropical island paradise, we can at least try to bring some of that island life home with us, and our Aloha chicken and rice is just what we need to bring the taste of vacation to a weeknight meal.
Good. Easy to make. I reviewed other comments before making it. Here are my suggestions. Full portion of ketchup is probably too much, but 1/2 is not enough (bottom line – to taste). I used boneless/skinless thighs – drained most of the fat/liquid off b4 adding the sauce. Also brushed both sides up front (double the vinegar/spice mix, use low sodium soy – skip the garlic salt, use powder or fresh).
1-1 ½ pound chicken tenders, diced into 1-inch pieces
¾ cup low sodium chicken broth
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