Hawaiian Chicken

Ok, this is the last “mom” recipe I’ll share for now…mostly because it’s the last one I’ve made.  However, I’m sure I’ll think of a few others that I haven’t had in ages.

First there was the Chicken Stroganoff, then the Spanish Steak, and now it’s time for Hawaiian Chicken!!

This is another super easy and delicious dish.  The prep is fast but it does need to bake for 1.5 hours, but it’s SO worth it because the sauce gets all caramelized :) 

The other funny thing I’ve notice while making this old dishes from my youth, is that I crave them served the same way as well! 

For instance, the Chicken Stroganoff needs egg noodles, the Spanish Steak goes with a baked potato, and as I was thinking of the Hawaiian chicken I remember that we always had it with good old rice pilaf!  You know, the classic Near East brand…man I LOVED that stuff, I could easily down half a box, probably more if it was there! 

Lucky for me I had a box of Near East whole grain pilaf in the pantry, and made sure to also have a nice green veggie on the side this time. 

This was one of those recipes from an old cookbook that had like 500 ways to cook chicken in it…you know what I’m talking about.  Then mom told me her tweaks and I went from there!  I also added the specific types of ingredients I used as the recipe was pretty vague with some items like “mustard” and “vinegar”…don’t they know I own like 4 or 5 types of vinegar ;)

Hawaiian Chicken 
adapted from mom’s cookbook & mom

serves 4

• 4 good size chicken breasts
  (or 2 chickens cut into 8ths, or 8 small breasts)
• 1/4 cup brown sugar, lightly packed
• 2 Tbsp Worcestershire sauce
• 1 Tbsp mustard (I used Dijon)
• 1/4 cup vinegar (I used apple cider vinegar)
• 1/2 cup ketchup
• 1/4 tsp salt
• 3 Tbsp butter
• 1/4 tsp ground black pepper
• 1 tsp paprika
• 1 can (1lb 4oz) crushed pineapple with juice (make sure not to get the pineapple packed in syrup)

Pre-heat oven to 350

Add all ingredients, except the pineapple, to a medium sauce pan.  Bring to a boil, stirring occasionally, then add pineapple.  Remove from heat, sauce done!

Place chicken in a baking dish, and bake chicken dry, covered with foil for 30 min.

Remove foil, add sauce, and bake for another 45-55 min. 

Sweet, tangy, juicy chicken!  I love this dish with the rice and letting the sauce coat everything on my plate!

This was fabulous for dinner and lunch the next day!

Hope you like this one!!

In other news… is it really Thanksgiving next week??  Which means it’s really House Thanksgiving this weekend!??  I’m brainstorming dessert ideas, and at the top of my list seems to be that delectable Milky Way Tart again…but there’s never just one dessert now is there.