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Aloha Chicken
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Rating: 4.0/5 (27 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Caribbean
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 443
% Daily Value**
Total Fat 18g
Saturated Fat 5g
Unsaturated Fat 3g
Cholesterol 161mg
Sodium 477mg
Total Carbohydrate 36g
Dietary Fiber 2g
Sugars 8g
Protein 35g
Vitamin A  3%Vitamin C  36%
Calcium  4%Iron  12%
Potassium  33%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Aloha Chicken

Date Added: January 18, 2016
In 60 minutes, you can serve a meal that will transport everyone at your dining table to the islands, if only vicariously! This simple-to-prepare, sweet-and-salty tropical chicken delight will get raves and "Mahalos!" from your guests!


2 1/2 lbs Chicken Breasts skinned
2 Low Salt Bouillon Cubes chicken
1 teaspoon Light Soy Sauce
2 tablespoons Cornstarch
1/4 cup Water
1 tablespoon Olive Oil
1 cup Bell Pepper chopped green
1 cup Radish thinly sliced
8 oz Canned Pineapples chunks in juice of
1/2 cup Pineapple juice of
Pepper Freshly to taste ground
3 cups White Rice Hot cooked
Chow Mein Noodles (optional)
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1. Place chicken in cooking pot and add enough water to just cover.

2. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes.

3. Remove meat from bones and cut into chunks.

4. Reserve 1 cup chicken broth Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.

5. In small bowl, mix cornstarch with 1/4 cup cold water; set aside.

6. Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes.

7. Add pineapple and chicken.

8. Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture.

9. Cook, stirring constantly, until mixture has thickened and is heated thoroughly.

10. Season with pepper as desired.

11. Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.

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Dietary Notes:
This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Pineapple, Gluten, Bell Pepper, MSG, Poultry, Rice, Corn, Olive Oil allergies.
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