Hawaiian Chicken Recipe | Cooking with Nana Ling

A quick and tasty retro-style chicken dinner.

Get this flavor-packed chicken dinner on the table in under 30 minutes. Hawaiian Chicken is a retro recipe that makes a satisfying meal today!

Chicken: Hawaiian style

Aussies have always enjoyed Hawaii as a vacation destination, and I remember it being a particularly popular destination in the 80’s and early 90’s.

We also loved our Hawaiian themed parties – with lots of flowers, sarongs, hula skirts, flower leis and pineapple decorations.

In the kitchen, we created Australian-style “Hawaiian” chicken. If you couldn’t afford a trip to Hawaii or weren’t invited to a Hawaiian themed party, your taste buds could go on a tropical adventure instead!

And all of this could be prepared with simple ingredients in less than half an hour.

I based this Hawaiian chicken recipe on a few recipes I found in community cookbooks from the time.

Ingredients for Hawaiian chicken

To prepare this chicken dinner you will need:

Chicken fillets (or your favorite cut of chicken)
Pineapple chunks, can (in juice or syrup – use syrup if you want the dish to be sweeter)
celery
Onion
peppers (red or green)
Tomato sauce
soy sauce
cornmeal
olive oil
Salt and pepper.

Keep scrolling to the recipe card at the bottom of this post to see ingredient amounts.

How to make Hawaiian chicken

Start by slicing the celery, onion, and bell pepper.

Fry in oil over medium heat for 2-3 minutes.

Remove from the pan and set aside.

Strain syrup or juice from pineapple pieces.

Add the pineapple chunks to the celery, onion and bell pepper set aside.

Place the juice in a bowl along with the tomato sauce and soy sauce.

Add a few tablespoons of the juice and sauce mixture to the cornmeal to make a paste. Put aside.

Sear the chicken in the pan until browned on both sides and almost cooked through.

Return the vegetables and pineapple to the pan along with the juice and sauce mixture.

Pour the cornmeal paste into the skillet and stir over medium-high heat until the mixture begins to thicken.

Simmer for a few minutes. Add a little salt and pepper before serving immediately with rice.

500 grams chicken fillets
430 grams Pineapple pieces, can (in juice or syrup)
3 stems celery
1 Middle Onion
1/2 peppers (red or green)
1 Cup Tomato sauce
2 tablespoon soy sauce
2 tablespoon cornmeal
2 tablespoon olive oil
salt and pepper (taste good)

Slice the celery, onion and bell pepper. Fry in oil over medium heat for 2-3 minutes. Remove from the pan and set aside.
Strain syrup or juice from pineapple pieces. Add pineapple chunks to celery, onion and bell pepper set aside. Place the juice in a bowl along with the tomato sauce and soy sauce.
Add a few tablespoons of the juice and sauce mixture to the cornmeal to make a paste. Put aside.
Sear the chicken in the pan until browned on both sides and almost cooked through.
Return the vegetables and pineapple to the pan along with the juice and sauce mixture. Pour the cornmeal paste into the skillet and stir over medium-high heat until the mixture begins to thicken. Simmer for a few minutes. Season with a little salt and pepper before serving with rice.

TIPS

Yes, you could use chicken breasts or drumsticks instead of fillets
Use pineapple chunks in syrup if you want the dish to be sweeter.

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