Post #733869 by tikiskip on Sun, Dec 28, 2014 3:46 PM

More recipes from local paper 1969.

MAIN COURSE
CHICKEN PINEAPPLE KAHIKI
Wednesday, August 25, 2010
For Barb Jean Jolliff, Logan
Makes 2 servings

This recipe was in The Dispatch originally in 1969, supposedly from the executive chef at the Kahiki.
1 ripe pineapple
2 chicken breasts, cut into 1/2-inch pieces
1 tablespoon wine
1 1/2 cups water
1 green bell pepper, diced
1/2 cup sugar
1/2 cup vinegar
1/2 cup ketchup
Pinch of ground ginger
Pinch of garlic powder
1 teaspoon cornstarch
Cut the pineapple in half lengthwise. Cut the fruit from the shell, leaving 1/2-inch pineapple in the shell. Dice the fruit into 1/2-inch pieces. Discard the core.

Cook the meat and wine in a large deep skillet until browned. Add 1 cup water, diced pineapple and green pepper to skillet. Mix remaining water with sugar, vinegar, ketchup, ginger and garlic powder. Add to skillet. Place the two pineapple halves cut-side down over the mixture. Cook until the chicken is cooked through, about 5 minutes. Transfer pineapple shells to plates.

Mix cornstarch with a little water. Add to skillet. Cook until juices are thickened. Serve in pineapple shells.

Megan Galajda, Columbus

Editor’s note: Thanks to all who sent in this recipe.