Aloha Hawaiian Chicken (Easy)

Today’s tried and true recipe is a fantastic, quick and easy, dump and bake dinner that will have them coming back for more – Aloha Hawaiian Chicken!

ALOHA HAWAIIAN CHICKEN  (Also known as Luau Chicken, Hawaiian Chicken, Chicken Aloha) – Delicious tender chicken baked in a sticky-tangy sweet and sour sauce made with simple ingredients, delivering big taste in under an hour. Serve the chicken and sauce over rice with a side of broccoli or green beans and salad for a winning meal. If you’re a fan of sweet and sour chicken, give this recipe a try – sure to become a new favorite!  

Today’s recipe was found on Taste of Home. Taste of Home states the recipe was originally published as Chicken Aloha in Country Woman September/October 1991.  

What you need

Chicken breasts, ketchup, condensed tomato soup, chopped green pepper, cider vinegar, brown sugar, ground mustard, pineapple chunks in  juice (canned) and rice.

To Make

Preheat oven to 375 degrees F.  Spray a 13×9 baking dish with nonstick cooking spray.

Place chicken in a single layer in baking dish. Mix the remaining ingredients in a large bowl then pour evenly over chicken. Bake on middle rack of oven uncovered for approximately *35-45 minutes or until chicken reaches a safe internal temp of 165 degrees F.  While chicken is baking, prepare rice according to package.

Serve the chicken and sauce over rice (basmati rice is great). Sweet and sour tangy goodness…oh so good.

PINNABLE IMAGE

NOTE: This is not a sponsored post, I have no affiliation with Taste of Home, I am just a fan of this recipe. When I share a tried and true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Aloha Hawaiian Chicken (aka, Chicken Aloha)

From Taste of Home

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Ingredients

• 6 boneless skinless chicken breasts halves (4 ounces each)
• 1 bottle (14 ounces) ketchup
• 1 can (10 3/4 ounces) condensed tomato soup, undiluted
• 1 medium green pepper, coarsely chopped
• 1/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard
• 1 (8 ounces) can pineapple chunks, undrained
•  Rice (white, brown, basmati), cooked according to package

Directions

For the directions and to print this delicious recipe, please head to Taste of Home.

Tips (I followed the recipe as written, zero changes)

• *My chicken breasts took longer to bake and reach 165 degrees f., approximately 40-45 minutes (the recipe states 25-35 minute baking time). Be sure to adjust cooking time according to the size of your breasts and how hot/fast your oven bakes.
• Use more pineapple if you like, you can also substitute the green pepper with red or yellow or do a mixture.
• The recipe makes a lot of sauce, more than I used for serving, so feel free to add more chicken, up to 2  to 2  1/2 pounds total.
• Chicken tenderloins would work well with this recipe.
• Use homemade ketchup and/or homemade condensed tomato soup.

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!

Cheers!