The slight tanginess of this one-skillet Hawaiian dish is balanced perfectly by the sweetness of pineapple. Serve over brown or white rice.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

  • 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).

  • Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

Nutrition Facts

267 calories; 16.2 g total fat; 65 mg cholesterol; 516 mg sodium. 10.9 g carbohydrates; 18.9 g protein; Full Nutrition