When my parents celebrated their 40th wedding anniversary a couple of years ago, we decided to have a Hawaiian themed party. My mom has always wanted to go to Hawaii but has never been. I researched Hawaiian themed recipes and we had a fun time at our little luau. We enjoyed the recipes I found but this one we have continued to make over and over again. It is always enjoyed. It was originally posted as a kabob recipe but I have found it is much quicker and easier to make as a stir-fry and that is how we typically enjoy it now. The original recipe came from tablespoon.com.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon
Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt
Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.
On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.
Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.
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