Hawaiian Chicken

Guess it got the name because it has pineapple in it, but really it’s just a chicken stew. Maybe a type of sweet and sour chicken would be a more accurate description. The original recipe that this came from was Hawaiian pork chops which I modified a little years ago. Switching the recipe for chicken is a simple thing, any recipe that calls for pork can be switched to chicken. My original plan was to have a roast for supper but my wife wanted Hawaiian chicken. This is one of the few recipes for chicken thighs I actually like. Other than the pineapple this is made with what most people have on hand. The pineapple I bought for the pizza and the chicken thighs we had in the freezer. The vegetables are our choice but that part of the recipe is very flexible. Just use what ever vegetables you like. This is a perfect thing to have with plain recipe, and other than the frying pan is a one casserole dish.

6 bone in skin removed chicken thighs that have been browned

1 large rib celery chopped

1/2 red pepper chopped

1 onion sliced

6 mushrooms cut in half

1 cup pineapple chunks

Place the browned chicken in a casserole dish, put the vegetables, except the pineapple chunks, on top of the chicken.

SAUCE

1/2 cup vinegar

1/2 cup pineapple juice

1/2 cup chicken broth

1 tablespoons soy sauce

1/2 teaspoon ginger

1 and 1/2 tablespoons brown sugar

1 clove garlic minced

2 teaspoons cornstarch

Mix everything together and pour over the chicken and vegetables. Cook in a preheated 350 oven for one and a half hours. Add the pineapple chunks for the last half hour. Serve with plain rice.

About Graham Stewart

This is me on a bad day.
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