Does anyone have a better Pineapple Chicken recipe than this one?

[EFerrari]

Ingredients

* 5 skinless, boneless chicken breast halves
* 1 1/2 (1 ounce) packages dry onion soup mix
* 2 cups water
* 1 (15 ounce) can pineapple, drained
* 1 large orange, sliced in rounds
* 1 tablespoon vegetable oil

Directions

1. Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
2. Turn chicken over; add pineapple chunks, onion soup, and water.
3. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

http://allrecipes.com/Recipe/Pineapple-Chicken/Detail.aspx

I don't trust the method. If I brown chicken like that and cook it for 30 minutes, it will have the texture and density of a super ball. There's a fresh chicken to be used so I don't have to go with the breast, either.

Maybe a batter and a glaze would be nicer. Just wanted to give Mom her pineapple fix tonight. :)

[GoCubsGo]

1. Sort of...

My mom used to make a dish called "Hawaiian chicken". I never got the recipe for it, and I did a search. None of the recipes I found were anything like what I remember. However, there's a famous recipe from Hawaii called "Huli Huli" chicken, and the sauce on that seems pretty similar to the glaze my mom used on the Hawaiian chicken. Here's a recipe for Huli Huli chicken:

http://www.hawaiiforvisitors.com/recipes/huli-huli-chicken.htm

My mom didn't use chicken broth. Instead, she used the juice from the canned pineapple. I think she also may have thickened it up a tad with a little bit of corn starch. She broiled it rather than grilling, and when the chicken was about halfway done, she put a slice of pineapple and a maraschino cherry on each piece of chicken, and kept basting with more sauce. She broiled it until the pineapples got browned and somewhat caramelized. She also broiled chunks of bell pepper with it. It was really good, even with that cherry.


On edit: Steven Raichlen did Huli Huli Pineapple on one of his shows. OMG!!! It was enough to make me want to run out and buy a grill with a rotisserie. Here is his recipe:

http://www.bbqu.net/season3/302_4.html

[EFerrari]

2. Thank you, GoCubs. The glaze in that first recipe looks promising.

I will try it. :)

[kestrel91316]

3. My mom did a Hawaiian chicken thing with pineapple, onion, and green pepper.

Served on rice, IIRC. Not something we had often, though.

[GoCubsGo]

4. I'll bet it was the same one my mom made.

Especially if it was during the late 1960s-early 1970s. Mine didn't make it all that often, either. And, now that you mentioned it, I think she added onions, too. We had it over rice, as well.

[kestrel91316]

5. My mom got most her new recipes from Better Homes & Gardens.

You know, green bean casserole with cream of mushroom soup and Durkee french fried onions, chicken and broccoli casserole, yadda yadda yadda.

[Glassunion]

7. +1 must try.

[Glassunion]

6. I like the thighs better myself...

-Chicken thighs cut into cubes seasoned with salt, pepper, and coarse garlic.
-Pineapple cut into 1 inch chunks(I just buy it in a jar)
-Pineapple juice(I just retain the juice that it is packed in)
-Hoy Fong Chili Garlic Hot Sauce = http://www.huyfong.com/no_frames/garlic.htm (you'd think I work for the company the way I go on about this stuff)
-Dark Maple Syrup
-Soy sauce
-Corn Starch(about 1 tablespoon dissolved into 2 tablespoons of warm water)
-Sesame oil
-Your favorite stir-fry veggies.

In a wok heat up about 2 table spoons of the oil over high heat(you want it to just start smoking).
Add the pineapple and toss for about 5 to 8 minutes. I like the pineapple to caramelize. The remove from wok.
Add the chicken and cook until it is just done. Remove from wok.
Stirfy your veggies and when almost done add the chicken and pineapple back into the pan and add the sauce(see below)
Cook until veggies are done.

Sauce:
In sauce pan, add equal parts Syrup, Soy and Pineapple Juice and bring to a simmer. Add the hot sauce to taste and slowly add the cornstarch until you achieve the thickness you desire. You will want about a 1/2 cup for every two servings to add to the stir fry.

[eleny]

8. Seems to me that those 2 cups of water will keep the chicken moist and tender

Especially since it's covered and simmered on low.

I just found an interesting recipe for chicken in a free diabetic magazine found on the counter at Walgreens. You brown the chicken breasts, skinned side down for 5 minutes. Then finish in the oven on top of roasted vegetables for 20 minutes.

The method reminded me of your recipe which sounds so delicious. I love tangy chicken recipes.