Monday, February 3, 2014

Chicken Tahiti

Updated and Rev
ised December 2020

This recipe came to me from my mother. Since she worked full-time when we were older, she loved quick meals, and anything that was quick to put together. As kids, we loved this chicken, and as an adult I have served it many times over the years to my own family. 

Baked chicken breasts or tenders, smothered in a tangy sweet 'n sour sauce, pineapple chunks and bell pepper pieces, served over rice ... always a hit!  Don't have pineapple chunks and bell pepper? No problem, just leave them out.  

What do you need to make Chicken Tahiti?
  • boneless skinless chicken breasts or tenders
  • ketchup
  • sugar
  • vinegar
  • cornstarch
  • vegetable oil
  • canned pineapple chunks (optional in sauce)
  • bell pepper (optional in sauce)

4 chicken breasts or 8 chicken breast tenders
Sweet 'n Sour Sauce
White rice, cooked

Preheat oven to 350. Cook rice according to package instructions; set aside and keep warm.  

Place chicken pieces in a baking dish, sprayed with cooking spray. Spoon 1/3 to 1/2 sweet 'n sour sauce over top to evenly covered reserving the remaining sauce for serving.

Bake 35-45 minutes, depending on size of chicken pieces, until chicken is cooked through. Baste with sauce one or two times while cooking. 

Serve hot over rice with the reserved sweet 'n sour sauce.

Yield:  4 servings

Pro T
ip - Make the sweet 'n sour sauce in advance and store in your refrigerator (keeps for several weeks).


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