Hawaiian Chicken and Pineapple casserole
Dec. 29th, 2017 10:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaHawaiian Chicken and Pineapple casserole
http://tasteerecipe.com/2016/09/13/bring-hawaii-kitchen-rich-flavors-everyone-loves-easy-hit/2/
Ingredients
1⁄4 C vegetable oil
1 (3 -3 1/2 lb) chicken, cut up into serving pieces
1 large onion, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
12 fresh mushrooms, sliced
salt
pepper
1⁄2 fresh pineapple, peeled, cored, and cut into small chunks (or canned)
1⁄4 cup La Choy soy sauce*
1 T honey
1⁄2 C pineapple juice
1⁄2 C semisweet white wine
Directions
In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
Arrange chicken pieces over the vegetables and pineapple.
In a small bowl, mix together the La Choy soy sauce and Sue Bee honey; brush the chicken with this mixture.
Layer the remaining vegetables and pineapple over the chicken.
Mix the pineapple juice and wine together; pour evenly over the top.
Cover and bake in a 350° oven for about 1 hour or until the chicken is tender and cooked through, juices running clear.
*La Choy soy sauce is a salty, not sweet variety of soy sauce.
http://tasteerecipe.com/2016/09/13/bring-hawaii-kitchen-rich-flavors-everyone-loves-easy-hit/2/
Ingredients
1⁄4 C vegetable oil
1 (3 -3 1/2 lb) chicken, cut up into serving pieces
1 large onion, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
12 fresh mushrooms, sliced
salt
pepper
1⁄2 fresh pineapple, peeled, cored, and cut into small chunks (or canned)
1⁄4 cup La Choy soy sauce*
1 T honey
1⁄2 C pineapple juice
1⁄2 C semisweet white wine
Directions
In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
Arrange chicken pieces over the vegetables and pineapple.
In a small bowl, mix together the La Choy soy sauce and Sue Bee honey; brush the chicken with this mixture.
Layer the remaining vegetables and pineapple over the chicken.
Mix the pineapple juice and wine together; pour evenly over the top.
Cover and bake in a 350° oven for about 1 hour or until the chicken is tender and cooked through, juices running clear.
*La Choy soy sauce is a salty, not sweet variety of soy sauce.
