Chicken Waikiki Beach - gluten free or non-gluten free

Heidi Monson

This has been a family favorite for 40 years! We often make it for my extended family gatherings. The sauce is not as good on the second day, so don't plan to have leftovers.

6 boneless skinless chicken breasts
2 Tbsp. butter
1 can (1 lb. 4 oz.) sliced pineapple (drain the pineapple, saving the juice; add water to juice to
make1 1/4 cups liquid)
1 cup sugar
2 Tbsp. cornstarch
3/4 cup cider vinegar
1 Tbsp. soy sauce - Gluten Free works great if needed
1/4 tsp. ginger
1 chicken bouillon cube - Gluten free brand if needed
Flour - Gluten free if needed

Coat chicken with flour. Heat butter in large skillet. Brown chicken, turning as needed. Remove when browned to a glass pyrex dish, sprinkle with salt and pepper. While chicken is browning, make the sauce. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour sauce over chicken. Bake uncovered, 30 minutes at 350 degrees; add pineapple slices and bake 30 minutes more until chicken is tender. Serve with fluffy white rice.