Easy Hawaiian Chicken
Description
Sweet pineapple teams up with tart lemon and savory soy sauce in this easy one-skillet Hawaiian chicken recipe complete with peppers and onions.
Ingredients
•
2 tablespoons canola oil
•
1 medium onion, cut into 1/4-inch thick rings
•
1 cup chicken broth
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1 (8 ounce) can pineapple chunks, undrained
•
2 tablespoons lemon juice
•
3 tablespoons reduced-sodium soy sauce
•
1 tablespoon cornstarch
•
1/2 teaspoon dry mustard
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6 skinless chicken thighs
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1 small red bell pepper, cut into 1/4-inch rings
Directions
1
Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
2
Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
3
Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4
Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.