Aloha chicken


  • 4 boneless, skinless chicken breasts
  • 1 Tbsp. flour
  • 1 Tbsp. oil
  • 16 oz. can of pineapple chunks
  • 1 tsp. cornflour
  • 1 Tbsp. honey
  • 1 Tbsp. teriyaki sauce or soy sauce
  • 1/8 tsp. pepper
  • Hot cooked rice


  • Flatten the chicken breasts to 1/4 inch thickness.
  • Place the flour in a large resealable plastic bag. Add the chicken and shake to coat.
  • In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side until the juices run clear.
  • Remove the chicken from the skillet and keep warm.
  • Drain the pineapple, reserving 1/4 cup of juice.
  • In a small bowl, combine the juice and cornstarch until smooth.
  • Add to the skillet.
  • Stir in the honey, teriyaki sauce and the pepper.
  • Boil for 30 seconds or until thickened.
  • Add the pineapple and chicken.
  • Heat through.
  • Serve on a bed of rice.

Serves 4

Category: Articles