Chicken Hawaiian

Source: Pat Cox


This is an easy dish using tinned soup. If preferred 1 pt. (20 oz.) thick white sauce made with chicken stock and milk may be used.


2 cups
chicken (cubed cooked)
2 cans
cream of chicken soup
1 can
pineapple (bits)
sweet pepper (large green cut in strips)
2 tablespoons
vegetable oil
cloves garlic (minced or garlic powder to taste)
2 tablespoons
soy sauce
3 cups
cooked rice
1⁄4 cup
slivered almonds


How to make Chicken Hawaiian?
1. Drain pineapple, saving juice. In a heavy saucepan, heat oil and cook green pepper with garlic until tender.
2. Blend in soup and 1/3-1/2 cup pineapple juice, stirring carefully with wooden spoon.
3. Add chicken, pineapple and soy sauce. Heat through, stirring occasionally.
4. Serve over rice. Top with toasted slivered almonds.


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