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Hawaiian Chicken

Hawaiian chicken

To get kids involved with this meal, have them mix the juice concentrate with water until smooth, or make enough brown rice or quinoa for everyone (about 1/2 cup per serving). Kids can also make a fresh green salad as a side (or set the tone with a hula-inspired playlist!).

This deliciously easy dish rings up at under $2 a serving! The recipe comes to us from the Pennsylvania Nutrition Education Network.


Serves 5

  • 1 tsp. oil
  • 2.5 lbs. chicken, boneless and skinless
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 (6 oz.) can pineapple juice, frozen concentrate
  • 12 oz. water


  1. Defrost the pineapple juice.
  2. Grease a large frying pan. Heat the pan on low.
  3. Put the chicken parts in the hot pan. Sprinkle with salt and pepper.
  4. Cook until the chicken begins to brown.
  5. Add the defrosted pineapple juice to the pan.
  6. Swish the water in the can and add it to the pan.
  7. Cover and cook slowly, turning now and then, for 50 minutes or until the chicken is fork tender.
  8. Put the chicken on a warm platter.
  9. Skim the fat from the chicken juices in the pan.
  10. Boil down the juices until they are slightly thickened (about 5 minutes).
  11. Return the chicken to the pan. Reheat it for a few minutes.