Easy Hawaiian Chicken recipe

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Ingredients

2 tablespoons canola oil
1 medium onion, cut into 1/4-inch thick rings
1 cup chicken broth
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
½ teaspoon dry mustard
6 skinless chicken thighs
1 small red bell pepper, cut into 1/4-inch rings

Nutrition Info

266.9 calories
carbohydrate: 10.9 g
cholesterol: 65.1 mg
fat: 16.2 g
fiber: 1 g
protein: 18.9 g
saturatedFat: 3.5 g
servingSize: -
sodium: 515.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.

  2. Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.

  3. Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Add pineapple chunks and bell pepper to chicken, simmer until tender, about 5 minutes more.

Recipe Yield

6 chicken thighs

Recipe Note

The slight tanginess of this one-skillet Hawaiian dish is balanced perfectly by the sweetness of pineapple. Serve over brown or white rice.

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