Chicken Pineapple Kahiki recipe from 1978 - Tiki Drinks and Food

K Kahtiki Member Columbus, OH Joined: Aug 12, 2008 Posts: 17	K Kahtiki Posted posted on Sun, Feb 5, 2012 1:22 PM I found this in a collection of recipes from Columbus Ohio's leading restaurants, circa 1978. It is from the Kahiki Supper Club that was demolished in 2000. This dish seems to match the description of "Chicken Hawaiian" on my Kahiki dinner menu from 1999. I have not attempted this recipe yet myself but thought I'd post anyway in case any Kahiki lovers want to give it a go. 1 ripe pineapple 1 green pepper,diced 2 chicken breasts, cut into 1 inch pieces butter 1 tsp wine 1 cup water 1/2 cup sugar 1/2 cup vinegar 1/2 cup water 1/2 cup catsup pinch of ginger powder pinch of garlic powder cornstarch Wash pineapple, cut lengthwise into two halves. Cut meat from the shell leaving about 1/2 inch of pineapple. Dice pineapple meat into 1/2 inch cubes, discard core. Set aside pineapple meat. Brown chicken in butter and wine, add first part of water, pineapple and green pepper. Bring to simmer. Mix sugar, vinegar, second part water, catsup, ginger and garlic power to make sweet and saur sauce. Add sauce to chicken/pineapple mixture. Cover with the pineapple shells for five minutes. Remove shells and thicken with cornstarch. Put chicken mixture into shells and serve. Serves two.

I found this in a collection of recipes from Columbus Ohio's leading restaurants, circa 1978. It is from the Kahiki Supper Club that was demolished in 2000. This dish seems to match the description of "Chicken Hawaiian" on my Kahiki dinner menu from 1999. I have not attempted this recipe yet myself but thought I'd post anyway in case any Kahiki lovers want to give it a go.

1 ripe pineapple
1 green pepper,diced
2 chicken breasts, cut into 1 inch pieces
butter
1 tsp wine
1 cup water
1/2 cup sugar
1/2 cup vinegar
1/2 cup water
1/2 cup catsup
pinch of ginger powder
pinch of garlic powder
cornstarch

Wash pineapple, cut lengthwise into two halves. Cut meat from the shell leaving about 1/2 inch of pineapple. Dice pineapple meat into 1/2 inch cubes, discard core. Set aside pineapple meat.
Brown chicken in butter and wine, add first part of water, pineapple and green pepper. Bring to simmer.
Mix sugar, vinegar, second part water, catsup, ginger and garlic power to make sweet and saur sauce. Add sauce to chicken/pineapple mixture. Cover with the pineapple shells for five minutes. Remove shells and thicken with cornstarch. Put chicken mixture into shells and serve. Serves two.