Aloha Chicken Recipe

Name: Aloha Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chicken pieces skinned; 2 each chicken bouillon cubes low-sodium; 1 tablespoon olive oil or butter or margarine; 1 cup green bell peppers diced; 1 cup radishes thinly sliced; 1 cup pineapple chunks unsweetened; 1/2 cups pineapple juice juice from can; 1 teaspoon soy sauce, light; 2 tablespoons flour, all-purpose; 1 dash black pepper; 4 1/2 cups rice, cooked; 1 x chow mein noodles optional

Servings: persons

2 1/2 pounds chicken pieces skinned
2 each chicken bouillon cubes low-sodium
1 tablespoon olive oil or butter or margarine
1 cup green bell peppers diced
1 cup radishes thinly sliced
1 cup pineapple chunks unsweetened
1/2 cups pineapple juice juice from can
1 teaspoon soy sauce, light
2 tablespoons flour, all-purpose
1 dash black pepper
4 1/2 cups rice, cooked
1 x chow mein noodles optional

1
Cook enough rice to yield 4 1/2 cups of cooked rice.
2
Meanwhile simmer the chicken in water with bouillon cubes.
3
Remove meat from bones and cut into chunks.
4
Save 1 cup of chicken broth.
5
While chicken is cooking, add oil in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown.
6
Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 teaspoon soy sauce.
7
Add to pan.
8
Mix flour with 1 Tb.
9
cold water and stir to remove lumps.
10
Add to vegetables.
11
Add cut up chicken and a dash of pepper, and cook until everything is hot.
12
Serve over rice.
13
If desired, sprinkle chow mein noodles on top.
14
(Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
15
Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
16
Exchanges: Bread 4 1/2, Meat 2.

1525

kcal

Calories

Fat

205

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds chicken pieces skinned, 2 each chicken bouillon cubes low-sodium, 1 tablespoon olive oil or butter or margarine, 1 cup green bell peppers diced, and more.

Yes, Aloha Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloha Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions