Dine Without Whine: Polynesian Chicken and Pineapple Soufflé


dine without whine table

Find more great family recipes and meal planning assistance at Dine Without Whine.

Polynesian Chicken

Makes 6 servings


1/2 cup flour
12 chicken thighs
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
1 20-ounce can pineapple
slices in own juice
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon
1/4 teaspoon ginger ground
1 green bell pepper large,sliced crosswise
White rice Hot cooked Pimiento Sliced


1. Preheat oven to 350°.

2. Place flour in a plastic bag; add chicken, a few pieces at a time, and shake until well coated.

3. In a large skillet over medium heat, brown chicken, a few pieces at a time in oil. Transfer to a 13 x 9 x 2-inch baking pan, skin-side up. Sprinkle with salt and pepper.

4. Drain pineapple juice into a 2- cup measuring cup. Add water to make 1 1/2 cups liquid; reserve liquid and pineapple slices.

5. In a medium saucepan, mix sugar and cornstarch; stir in pineapple liquid, vinegar, soy sauce, bouillon granules and ginger. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Pour sauce over chicken.

6. Bake, uncovered, for 30 minutes. Add pineapple slices and green pepper. Bake 15 minutes longer or until chicken is tender.

Pineapple Soufflé

Makes 8 servings


1/2 cup butter, softened
1 cup sugar
4 slices bread, cubed
1 (20-ounce) can crushed pineapple


1. Combine ingredients together; pour into an ungreased 9″ x 5″ loaf pan. Bake at 350 degrees for one hour.

Find more great family recipes and meal planning assistance at Dine Without Whine.


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