Recipe By CandiceJ
Rating
Published Jun 8th
Prep 20m Cook 30m Additional 20m Ready In 1h 10m
Servings 4 servings Calories 309.5

Maui chicken is a festive dish featuring succulent chicken breast, sweet red and orange peppers and mushrooms. This colorful dish is then simmered in a spicy ginger, garlic, and pineapple sauce. The combination is as delightful as the Maui sunset. Serve over white or brown rice.

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves - diced
  • 2 tablespoons soy sauce
  • 1 (8 ounce) can pineapple tidbits with juice
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 4 crimini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 1 (8 ounce) can pineapple tidbits with juice
  • 2 teaspoons black bean sauce
  • 1 teaspoon crushed red pepper
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Combine the chicken, soy sauce, and 1 can of pineapple tidbits with juice in a bowl. Allow chicken to marinate for 20 minutes. Remove the chicken from the marinade; strain the marinade in a colander, reserving the juice. Discard the pineapple.
  2. 2 Heat the olive oil in a large skillet over medium heat. Add the red bell pepper, orange bell pepper, mushrooms, garlic, and ginger. Cook and stir the vegetable mixture until the garlic is fragrant and the peppers begin to soften. Stir in the chicken and cook until the juices from the chicken run clear, about 15 minutes.
  3. 3 Pour in the reserved chicken marinade, 1 can of pineapple tidbits with juice, black bean sauce, and crushed red pepper; season with salt and pepper; simmer 5 minutes.

Nutrition Facts

  • Calories 309.5
  • Carbohydrate 24.3 g
  • Cholesterol 59.3 mg
  • Fat 13.1 g
  • Fiber 2.5 g
  • Protein 24.3 g
  • Saturated Fat 2.6 g
  • Sodium 528.9 mg
  • Sugar 18.4 g

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Reviews

  1. I liked this recipe a lot, but I did add broccoli and did not add black bean sauce. Since other reviews said there was a lot of juice I didn't add the marinade. Came out perfect. Put it on quinoa and a perfect dinner was the result.
  2. This was really good but I did make a few changes: increased ginger to 3T used 2T sriracha instead of the red pepper flakes (we like it hot) and replaced the mushrooms with fresh broccoli. I also added a little corn starch to thicken the sauce. I will try this again with a sprinkle of - Read more ...
  3. I have not tried this recipe yet. I just want to add a thought to the ingredient list. Instead of using 1 can of pineapple tidbits for the marinade I would use a small can of pineapple juice instead and not wast the tidbits from the marinade.
  4. I thought this recipe was great. I modified a few ingredients based on what I had on hand. I used ground ginger instead or fresh and served it over rice. The only complaint I have is that it was much hotter than I was expecting. The spiciness was okay for me but was too spicy - Read more ...
  5. a little bland for my taste but ok overall - very easy to make
  6. Made the recipe as written ( gasp! ). Very good =) The mushrooms were a bit underwhelming I think. In the future I will try out the addition of other vegetables. Quick easy filling reheats well.... it's a darn good recipe.
  7. Quick easy and quite delicious
  8. I didn't follow the recipe entirely. When I saw "Maui Chicken" I looked over the ingredients and thought that perhaps shrimp and scallops would be a better fit than chicken. So I left out the chicken and added 1/2lb scallops and a total of 16 medium shrimp. Everything else I followed. I thought the sauce - Read more ...
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