Aloha Chicken


Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/2 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.

Servings: 4
Time to Prepare: 20 minutes

Submitted By: Betsy
Original Source: Taste of Home

I modified the recipe to double the amount of sauce.

User Comments:
Dellaina - My only suggestion for Aloha Chicken? Double it! You'll definitely want seconds. Yum yum yum yum yum.

Nellana - This is very good!!

Luann - This is one of my favorite recipes.

Kyle - LOVE this recipe! I cut the chicken up into bite-sized pieces and add some crushed red pepper.

Amy - This was delicious! I also sauted red and green peppers before the chicken and set aside then added to the mix at the end along with 1 TBSP toasted sesame seeds.

Sarah - Mmmm, thanks for a yummy dinner!

Anonymous - Perfect recipe for our family! I'm so glad to have found this site! I love it's simplicity. I will be back, often!

Panda Pants - Lloovveee iitt. I'm a bad cook too (almost screwed up the rice). This is fantastic though! Thanks!

Cooper Napkin - It's cooking now.....smells great!!

Michael D. - Everything came out perfect, my wife is allergic to gluten so I had to substitute corn meal for flour still turned out great. Instead of pan frying the chicken though deep fry and it will turn out crispier. This helps also by letting you start the sauce and add the pineapple to the sauce about 2 or 3 minutes before you add the chicken.

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