Comida Kraft
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Hawaiian Chicken

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What You Need

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Make It

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  • Defrost chicken. Salt and pepper chicken. Dice onions into small pieces.
  • Add oil to skillet, heat to med hi, and add onions. When onions are sauteed, remove them from oil.
  • Add the chicken. Add more oil if the oil has dissolved. Turn chicken occasionally and once browned, add 1 cup of water, sauteed onions and 1/2 cup of brown sugar.
  • Cover and cook for about 25 minutes, stirring occasionally. When cooked almost all the way down, add 1 cup of water and cook down until it starts to make a brown gravy. Do this for about 20 minutes.
  • Add 1/2 cup brown sugar and 1 cup water, doing the same as above. Turn down heat to medium and cook for approx 15 minutes (covered).
  • As it is cooking down, taste it to see if you would like it sweeter. If so, add the other 1/2 cup brown sugar. Also, add 1 cup of water if needed to make more gravy. (I like enough gravy for 8 people to eat comfortably). Add pineapples and eat over rice.


For cooked rice - I use a small microwave rice cooker and fill a little more than half full. Cook chicken dish in pot or large pan. Amount of oil depends-use enough to cover bottom of pot and saute onions. Use white or dark meat chicken. However, I find that the white and dark meat - on bone & with skin, comes out with more flavor. The skin helps stick to the sides, this is also known as Sticky Chicken in Cajun country. You can also add Tony Chachere's Creole seasoning to taste-if desired. This is a very popular salt/seasoning used in Louisiana. This is so filling that I usually don't cook a side dish. Homemade bread or dinner rolls with it are great.

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