Hawaiian Chicken

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<h2 class="subheader">Say Aloha To Chicken and Pineapple</h2> <p>Hawaiian Chicken recipes have one thing in common – pineapple! – and our Hawaiian Chicken features the fruit twice – with GOYA® <a title="Pineapple Jam" href="/en/products/confectionery/jelly-and-jams#premiun-pineapple-preserve">Pineapple Jam</a> and GOYA® <a href="https://www.goya.com/en/products/pineapple-chunks-in-heavy-syrup/">Pineapple Chunks</a>, to contribute a deliciously sweet taste to a savory dish. Garlic, ginger, and chopped nuts swim in white wine to create a surprising tropical medley. This is a chicken with pineapple recipe worth bragging about!</p> <p>Add our easy Hawaiian Chicken to your repertoire for a flavorful, exotic dish that always delights.</p>

Total Time

45m

Prep Time:15m

Yields:8 Servings

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Ingredients

2 lbs.

<p><span>boneless, skin-on chicken thighs, cut into </span>¾<span>" cubes</span></p>

1½ tsp.

<p><span>ground dry ginger</span></p>

1

<p><span>egg, lightly beaten</span></p>

½ cup

<p><span>cornstarch</span></p>

½

<p><span>onion, finley chopped</span></p>

1

<p><span>medium green bell pepper,chopped</span></p>

1 jar
(4 oz.)

GOYA® Fancy Pimientos, drained and chopped

¼ cup

<p>macadamia nuts, chopped</p>

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Directions

Kitchen View

Step 1

<p>In large container, mix chicken, 1 tbsp. garlic, Adobo and ginger. Cover and set in refrigerator to marinate at least 1 hour, and up to 12 hours. Bring to room temperature about 30 minutes before cooking.</p>

Step 2

<p>Working in batches, dip chicken in bowl of beaten eggs, letting excess eggs drip back into bowl. Dredge with cornstarch, patting off excess. Heat oil in 12″ skillet over medium-high heat. Add chicken. Cook, flipping occasionally, until golden brown on all sides, about 7 minutes per batch. Transfer chicken to paper towel-lined plate to drain.</p>

Step 3

<p>In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.</p>

Step 4

<p>Add tomato paste, pineapple jam, white cooking wine, pimientos and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chicken to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Sprinkle in nuts. Serve with white rice.</p>

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