Taste of Home Tuesday – Chicken Aloha
Welcome to another edition of Taste of Home Tuesday! If you are new to Red Cottage Chronicles you may not know that I once was a volunteer food editor for Taste of Home, and one of the tasks required of a VFE is to review recipes from Taste of Home. Today I am featuring a delicious sweet and sour Aloha chicken recipe that is the perfect combination of sweet and tangy. So easy to make, and ready for the oven in about 5 minutes!
And of course I share the recipe here with all of you!
After a steady diet of candy, cookies, chocolate, and huge servings of turkey, ham and stuffing I think the whole family is glad to be getting back to a more normal eating plan.
I headed over the tasteofhome.com and used their search recipes by ingredient feature. I entered chicken into the search box and spent a bit of time perusing all the yummy recipes. I decided on the Chicken Aloha since I already had pretty much everything on hand.
It is so ridiculously easy to make. So easy in fact, that my daughter actually made it for me! Although she mixed all the ingredients in a mixing bowl before pouring over the chicken breasts, she said she easily could have just mixed everything in the baking dish before adding in the chicken and spooning the sauce over top. Then you’ve got a one dish meal!
There is nothing like a dish called Chicken Aloha for dinner (and a Luscious Lemon Mousse for dessert) on a night when we got our first look at snow followed by a cold blast of ice pellets!
I think next time I will try this in the slow cooker. I can just imagine the delicious aromas that will welcome us home with this tangy and sweet dinner ready and waiting!
This is just one of the many ways to turn the humble chicken breast into a delicious dinner. For my ideas, see my What to Make With Chicken Breast recipe round-up post!
Aloha Chicken
Equipment
- 1 9 by 13 inch casserole dish
- 1 Mixing bowl
- measuring cups
Ingredients
- 6 boneless, skinless chicken breasts about 4 ounces each
- 1 14 ounce bottle of ketchup
- 1 10 ¾ ounce can of condensed tomato soup, undiluted
- 1 medium green bell pepper, chopped
- â…“ cup apple cider vinegar
- ¼ cup brown sugar, packed
- 1 teaspoon ground mustard
- 1 8 ounce can, pineapple tidbits, undrained
Instructions
- Preheat oven to 375℉. Spray casserole dish with non-stick spray.
- Arrange chicken breast in casserole dish in one layer.
- In a medium mixing bowl, whisk together ketchup, undiluted canned soup, bell pepper, cider vinegar, brown sugar, and ground mustard until well blended. Add undrained pineapple tidbits and stir well to fully combine. Pour mixture evenly over chicken breasts and bake, uncovered for 30 to 35 minutes, or until instant-read thermometer reads 165℉.
- Serve over cooked rice or mashed potatoes.
Notes
Get our free baking measurement conversion chart
When you join our newsletter
That is exactly how I was feeling!