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Wednesday, August 28, 2013

Chicken Waikiki Beach

A little retro, vintage recipe today. A tropical dish
with pineapple and green pepper in a 
sweet-and-pungent sauce.
Chicken Waikiki Beach is from the McCall's 
recipe card collection from 1973.
 Does anyone remember collecting these?
I still have mine, though I now keep them
in my antique file drawers.
 I had chicken breasts, but you can use any chicken
parts. I skinned them and left them bone-in.
 Shake the chicken in a bag with 1/2 C flour.
 Drain the pineapple chunks and add enough
water to measure 1-1/4 C.
 While you brown the chicken combine the sauce
ingredients in a medium pan.
 Bring to a boil, stirring for 2 minutes.
Put the browned chicken in a 9x13 casserole
and sprinkle with salt and pepper.
 Pour the cooked sauce over the top.
Bake for about 20-30 minutes.
 Cut up a large green pepper
 I reserve the pepper and pineapple in the
now-empty sauce pan until needed.
Take the chicken out of the oven after 20-30
minutes and add the green pepper and pineapple.
 Return to oven and bake another 20-30 minutes.
Until the chicken is done. Total time was about
45 minutes for me. It depends on  how big the
chicken pieces are. Breasts take less time.
 The sauce gives the chicken a nice glaze.
 Serve with rice
 and a spoonful of the sauce from the bottom.

Chicken Waikiki Beach
1 Chicken-cut up: 
(2 whole legs and 2 breasts, or
4 breasts; or your choice)
1/2 C flour
1/3 C vegetable oil
1 t salt
1/4 t pepper
Skin chicken, wash and pat dry with paper towels.
Coat with flour. Heat oil in a large skillet. 
Add the chicken and brown on all sides. 
Remove to a 9x13 pan. 
Sprinkle with salt and pepper. 
Pour sauce over chicken.
Sauce
1 can (20oz) pineapple in juice
1 large green pepper, cubed
3/4 C sugar (up to 1C)  
3/4 C cider vinegar
2 T cornstarch
1 T soy sauce
1/4 t ginger
1 chicken bouillon cube
Drain pineapple, pouring juice into 2-cup 
measure. Add enough water to make 1-1/4 C.
In a medium saucepan, combine the juice,
sugar, vinegar, cornstarch, soy sauce,
ginger, and bouillon cube; bring to a boil, stirring
constantly. Boil 2 minutes. Pour over chicken.
Bake @350, uncovered, 20-30 minutes. Add 
pineapple and green pepper. Bake 20-30 minutes
 longer. Serve with fluffy white rice.
Enjoy!

tip: You can make this recipe using
boneless chicken breasts in less time.
After browning the chicken,
add the green pepper, pineapple and pour
the sauce over. Bake for 20 minutes.

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Confessions Of A Plate Addict,
Between Naps On The Porch,
Common Ground, The Charm Of Home,
Rattlebridge Farm, My Romantic Home

7 comments:

  1. I do remember that recipe collection! I have saved just a few cards. I love this kind of chicken with bell pepper and pineapple. So good!

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  2. I am looking forward to using this recipe. Thank you for posting it. We love anything with green pepppers!

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  3. Thanks for sharing this yummy recipe! I like chicken recipes for they are always a great favorite. Have a wonderfl Labor Day!

    Pam

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  4. I've never seen those recipe cards, but sometimes those old recipes are hard to beat. Looks delicious. I would say that recipe is a definite keeper.

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  5. Great job posting this recipe I like it. I will pair this one with Carre dagneau Terre depices.

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  6. Hi Rita,\

    I did have that exact recipe card
    for this amazing dinner. I have been serving it to friends and family for over 40 years!! Today I could not find the recipe and was in panic mode.
    I decided to go on line to see if I could find it.
    I am so excited to find your blog.

    Thanks!!!

    Kathy Sainsbury
    Worcester, Ma

    ReplyDelete