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Hawaiian Chicken

Prepared by: Amy Vance, Nutrition Specialist, University of Missouri Extension
January 7, 2018


Hawaiian ChickenYield: 6-8 servings (1 cup per serving)



  • 1 (20 ounce) can pineapple chunks (reserve juice)
  • 1 red onion
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 chicken breasts (about 1 1/2 pounds) cubed
  • 1 cup pineapple juice
  • 1/4 cup water
  • 3/4 cup apple cider vinegar
  • 2 teaspoons low sodium soy sauce
  • 1 cup granulated sugar
  • 1 tablespoon brown sugar
  • 2 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger
  • 1/2 teaspoon lemon pepper



  1. Place the chicken, veggies and pineapple chunks into a large bowl and sprinkle with garlic salt and lemon pepper. Stir to combine. Line two large baking sheets with tin foil and spread the mixture out evenly over them. Bake for 20 minutes at 420, or until the chicken is cooked thoroughly to 165F and the veggies are crisp tender.
  2. While chicken and vegetables are roasting make the sauce. Starting with the pineapple juice, add the water, apple cider vinegar, soy sauce, both sugars, cornstarch, garlic powder, ginger and lemon pepper. Whisk it together to combine; making sure the cornstarch is completely dissolved. Pour the liquid into a saucepan. Bring it to a boil over medium high heat, stirring occasionally. Allow it to boil for 2 minutes.
  3. When the chicken and vegetables are finished, pour 1/3 of the sauce over the top of each pan (leaving about 1/3 of it in the saucepan to drizzle over each individual serving). Stir the sauce into the chicken and veggies so that everything is coated. Bake for an additional 10 minutes or until the sauce bubbles up a bit and becomes nice and sticky. Serve with brown rice and the additional sauce poured over the top.


Nutrition information per serving

Calories: 197

Total Fat: 4.2g (1g saturated)

Sodium: 51mg

Carbohydrates: 23g

Fiber: 2g

Protein: 16g




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Last update: February 1, 2018