Madonna's Hawaiian Chicken


Back when we lived in Kirkland, Washington, just outside Seattle, I had just given birth to my twins and I was living on only four hours sleep, sandwiches, and lots of late-night television. We had a wonderful support group of "Moms of Multiples" who provided home-cooked meals to us new moms of twins. 

I had a crazy night of no sleep and was looking to heat a frozen pizza when a wonderful mother of four (two of whom were twins) brought over this delicious, sweet and sour chicken dinner for my husband and me. I literally cried and thanked her so much. Her name was Madonna, I’m totally serious, and the most loving woman I had met. Later, every time one of my friends or co-workers had a baby, I would make this dish and bring it over. This recipe can be doubled easily for a bigger crowd and is very easy to make.

Madonna’s Hawaiian Chicken


4 chicken breasts or 6 chicken thighs
1 medium sweet onion, chopped
3 T. butter
1 (14oz.) bottle of ketchup
¼ c. flour
1 medium can of crushed or chopped pineapple chunks (you can choose depending on how “chunky” you want your sauce)
1 c. brown sugar
juice from 1 lemon
1 t. garlic salt
1 t. salt
½ t. ground cloves
½ t. pepper
4 t. Worcestershire sauce



In a large saucepan, sauté onions in butter over medium-low heat. Mix in flour and stir until combined.


Add remaining ingredients (pineapple through Worcestershire). Place chicken in a glass baking dish. Pour sauce over chicken. Bake at 350° for 45 minutes. When chicken is done, remove dish from oven. Serve chicken over white rice. (www.busybrunettebakerista.com)




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