Waikiki Beach Chicken

“My family loved this recipe.The recipe makes ample sauce which has a sweet and sour taste. We served the chicken over white rice and the sauce added flavor to the rice also. Try this recipe, it’s a nice dish to serve to guests also.”

“I have been making this recipe since the 70’s when Betty Crocker published it.It is a family favorite.I use boneless skinless chicken breasts cut up into pieces or I use chicken tenders.I also substitute red or yellow pepper for green.I use crushed pineapple if that is what I have on hand and sometimes if I make a large amount I use crushed and chunked pineapple together. I don’t use bouillion cubes but I do use a tsp. of chicken base.Served over white or brown rice and you have homemade sweet and sour chicken good enough for company.”

“This is incredibly good!I made it with bonelss skinless breasts.My daughter loved it and made it at her sisters house a couple of nights later.We’ll be making this often.”

“Made this for dinner last night. DD’s liked it but didn’t want seconds. DS loved it and even had thirds. I ate til I was nearly ashamed of myself and DH had thirds also. I had some of the sauce leftover and will eat it with rice today. I used unsweetened pineapple and Dh thought that they were a little too tart but I thought it was perfect!!Used boneless chicken that I cut into strips and instead of baking in oven I poured sauce over the browned chicken,turned on med.low and simmered about 20 minutes! Will make often!”

“A favorite of our family for years. I use boneless chicken breasts and cut them in smaller pieces. I also use arrowroot instead of cornstarch because that is all I keep in the kitchen.”

“This is one of my favorite chicken recipes. It has a tangy-sweet tropical flavor. My mother has been making this same recipe for at least since the early- to mid-70’s, if not longer. I substitute red or yellow pepper for the green, since I can’t eat green bell peppers, and sometimes use fresh pineapple instead of canned. I also usually skip the bouillion cube–I don’t use them, as they are too salty. I usually make this with thighs, since my DH and DS prefer them. We like it best with long-grain white rice. I typically use pineapple chunks and cut the bell pepper into pieces, and add them to the sauce just before pouring it over the chicken rather than placing the rings of pepper and pineapple over the top halfway through.”