2013 – Gluten Free Living
Hawaiian Chicken is a heavenly, polynesian-style dish that’s amazing! Lots of chicken, pineapple, green peppers, onions and water chestnuts in a delicious sweet soy sauce mixture. Serve Hawaiian Chicken over rice and you are in for a fabulous treat. This recipe is gluten free and dairy free. It’s also loaded with taste! It doesn’t take too long to prepare either — about a half hour, so it’s good to get your rice cooking right away.
Back in 1979 some friends of ours from church had us over for dinner one night and Bonnie served this wonderful dish. They had just eaten this same dish at Chuck and Kathy Waldorf’s home about two weeks prior – and so we’ve just kept on passing this delicious chicken recipe to others over the years. Back in 1979, grocery stores didn’t sell boneless, skinless, chicken breasts like they do now. We had to cut the meat off the bone ourselves! It is so much easier purchasing the meat for this recipe nowadays!
If you’re in the mood for a delectable chicken entree, then consider trying out my Hawaiian Chicken recipe sometime soon. It’s terrific. It’s great for summer fare when you don’t want to heat up your oven and because this only takes about a half hour your stove top isn’t going too long either.
Hawaiian Chicken is a wonderful Polynesian-style main dish recipe. The nice thing about Hawaiian Chicken for those with food allergies is this entree is both gluten free and dairy free.
We serve this dish over plump, whole grain brown rice. Hawaiian Chicken is an elegant dish to serve company, but we like it for family dinners, too.
This recipe serves 6 easily. The sauce in Hawaiian chicken is savory due to the soy sauce and chicken bouillon, and sweet due to the pineapple, pineapple juice, and brown sugar. It’s a wonderful blend of flavors.
Here’s what I did.
Cut four boneless, skinless chicken breasts down into bite-sized pieces. Dredge chicken pieces in cornstarch. The recipe originally called for 1/4 cup. I know I used at least 1 full cup plus some, in order to get all the meat dredged appropriately!
Heat oil in extra large skillet or sauteuse pan. Place chicken pieces in hot oil and saute 7-10 minutes over medium heat until chicken pieces are cooked through. Using a lid may help to cook the chicken pieces through more quickly. You will have to stir frequently to prevent chicken from sticking.
Meanwhile, make sauce: Pour the contents of a can of pineapple chunks and juice into a mixing bowl. Add water chestnuts. I drained them, because I don’t care for the taste of the water chestnut water in the sauce, but I added in a cup of plain water later when cooking the recipe. Add soy sauce, heaping tablespoonfuls of brown sugar, chicken stock or chicken bouillon cubes. I used two teaspoons chicken bouillon. Add salt and stir ingredients to combine. Meanwhile, Cut onions and green pepper into strips.
Once chicken has cooked add green pepper strips and onion strips and saute about 5 minutes.
Add pineapple, soy sauce, water chestnut mixture and cook until sauce thickens. I had to add an additional cup of water since I drained the water chestnuts.
Saute until all the veggies are cooked and the sauce is thickened – 10 minutes or so.
I soaked the brown whole grain rice about 2 hours. I cooked 2 cups of rice in 6 cups of water. It takes a good 30 minutes or more to get it to cook down all the way. But the rice turns out moist and plump, not dried out like it can get if you don’t pre-soak the rice. Soaking grains makes them more digestible, too.
Here everything is cooked and ready to serve. I took this main dish to a friend who was dealing with the loss of her brother. She can’t eat foods with a lot of oils so this was a great recipe for her.
Here’s a serving of Hawaiian Chicken.
Hawaiian Chicken is filled with bell pepper, onions, pineapples and water chestnuts to provide great crunch, texture, and flavors. This is a great easy meal to whip up during summer days because you don’t have to use your oven!
Here’s the recipe.
(Recipe given to me by Bonnie Rodriguez, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 4 chicken breasts, boneless
- about 1 cup cornstarch (more or less to adequately dredge the chicken pieces)
- 3-4 tbsp. soy sauce
- 3 tbsp. oil
- ½ tsp. salt
- 4 tbsp. chicken stock or 1 chicken bouillon cube (I used 2 tsp. chicken bouillon)
- 1 green pepper, cut in squares or strips
- 1 can pineapple chunks in syrup
- 1 medium onion, cut in thin strips
- 1 can sliced water chestnuts, drained
- 2 heaping tablespoonfuls brown sugar
- Cut meat into bite-sized pieces.
- Roll chicken in cornstarch.
- Heat oil, add chicken.
- Cook quickly until meat is opaque.
- Add green pepper and onion strips.
- Stir and cook 3 minutes.
- Combine stock, salt, soy sauce, pineapple, water chestnuts and brown sugar.
- Cook until thick, about 5-10 minutes.
- Serve over rice.
This delicious chicken dinner can be made up fairly quickly. It takes longer to cook the rice than the main dish!
Serve Hawaiian Chicken with chopsticks! It’s a great way to teach your kids dexterity.
This picture has me drooling. Why don’t you drop in and share a bite with us?
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