Chicken Hawaiian
Portion Size: 1 cup; ½ cup chicken, ½ cup fruit sauce mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (4oz.) chicken breasts | |
| 1/4 cup canola oil | Or other oil. |
| 4 tablespoons cornstarch | |
| 1/4 cup hot water | |
| 1/2 teaspoon salt | |
| ¼ teaspoon pepper | |
| 1 15-ounce can pineapple chunks | Pineapple chunks should be in 100% juice or water. Do not drain. |
| 1/2 cup rice vinegar | |
| 1 teaspoon Worcestershire sauce | |
| 1 green pepper | Washed, chopped, and seeds removed. |
| 2 teaspoons chili powder | |
| 2/3 cup ketchup | |
| 2 teaspoons light soy sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet on low heat. | |
| 2 | Season chicken with salt and pepper. Saute chicken. | |
| 3 | Mix cornstarch and hot water in glass or small bowl until well blended. Add excess pineapple juice from can of pineapple chunks. Set aside. Top chicken with pineapple chunks. | |
| 4 | Mix brown sugar, salt, vinegar, Worcestershire sauce and chili powder in skillet until well blended. Turn skillet to medium heat and let simmer for 2 minutes. | |
| 5 | Stir in ketchup, green pepper and soy sauce. Stir in corn starch mixture and blend well. Sauce will become very thick. Bring to boil. Stirring frequently. Reduce heat. Let simmer 20-25 minutes. | Chicken temperature should reach 165 degrees F. |
Posted in Chicken Dinner Recipes
