Hawaiian Chicken


2 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned

1/2 cup chopped onion

1 large red sweet pepper, cut into 1/4-inch squares

1 8-ounce can pineapple chunks Juice pack)

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons soy sauce

1/4 teaspoon ground cloves

2/3 cup basmati rice

2 cups broth

Parsley sprigs or onion chives


Place chicken pieces, onion, and red pepper into a large plastic bag set in a deep bowl. In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.

Before baking, drain chicken, reserving marinade and vegetables. Bake in a 375 degrees oven about 1 hour or till chicken is tender. Boil basmati rice w/ broth until tender and fragrant.Top with chicken pieces.Garnish with parsley or sprinkle with onion chives.

Makes 6 servings.

Calories: 280/serving


Advance Preparation Time: 15 min.

Marinating Time: 4 hrs.

Final Preparation Time: I hr. 10 min.


25g protein

30g carbohydrate

6g fat

67mg cholesterol

540mg sodium

449mg potassium

-Low Fat

-Low Cholesterol

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