Chicken Hawaiian

This is weeknight comfort food with a tropical lean. Cream of chicken soup blended with pineapple juice creates a thick, sweet-savory sauce that coats cubed chicken and pineapple tidbits in one skillet.

Green pepper strips and garlic sautéed in oil form the base, then the soup and reserved pineapple juice from the can go in. Using the juice rather than water or broth adds natural sweetness and keeps the tropical flavor consistent throughout the sauce. A splash of soy sauce brings the salt and umami that balances all that sweetness.

Ten minutes of simmering is all this needs. The chicken is already cooked, so the simmer just lets the flavors come together and the sauce thicken slightly.

Butter-toasted slivered almonds scattered on top are the finishing touch. They add a nutty crunch that contrasts the creamy sauce beautifully. Toast them in the oven while the chicken simmers and they’ll be ready at the same time.

Kitchen Tips

• Use leftover rotisserie chicken for the fastest prep. Shred or cube it and it’s ready to go.
• Watch the almonds closely in the oven. They go from golden to burnt fast, especially with butter in the pan.
• Don’t reduce the sauce too much. It thickens further as it sits and can become gluey if over-reduced.
• Serve over freshly steamed rice so the grains absorb the sauce.

Variations

• Cashew version: Replace the almonds with roasted cashews for a richer, more buttery nut flavor.
• Add heat: Stir in a teaspoon of sriracha or a diced jalapeño with the green pepper for a spicy-sweet kick.