Hawaiian Chicken, from Jean Yamada, In Remembrance of Her Mother, Alice N. Morita



From Jean Yamada in remembrance of her mother, Alice N. Morita


  • 1 large can crushed pineapple, undrained
  • ¼ cup brown sugar
  • ¼ cup vinegar
  • 2 Tbsp. soy sauce
  • ½ tsp. Worcestershire sauce
  • ½ cup ketchup
  • 2 Tbsp. cornstarch
  • 3 ½ lb. chicken, cut up

Preheat oven to 350°F. Cook together all ingredients EXCEPT chicken and cornstarch until well blended. Mix cornstarch with a little water until smooth. Add to cooking sauce, stirring until sauce is thick. Place seasoned chicken pieces (salt and pepper) in casserole dish. Pour sauce over chicken, cover, and cook one hour in 350°F oven. After one hour, uncover dish and cook 30 minutes longer.

Serves six.


Jean Yamada

Jean’s mother, Alice N. Morita

Yummy and simple. That’s the kind of recipe that I find most appealing. For Mom, simple or complex, as long as her family ate and enjoyed, she was pleased.

 My oldest brother would often ask my mother why she didn’t “teach” me how to cook. Her reply was that I would learn on my own. “Just read the recipe and cook” was her advice. She was right. Ingredients, cooking times, other directions are usually written. As for taste…that comes from experience and memories of Mom’s cooking.

 And the Hawaiian influence in any recipe would bring to mind my mother’s and my father’s personal early history. They were both born in Hawaii, met and married each other and both still have family there. It’s always a special delight to visit family on those beautiful islands.

Recipes My Mother Taught Me: A Collective Legacy of Recipes and Remembrances is now available as an e-book! 

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The material presented on this site is for informational purposes only and does not necessarily represent the opinions of Keiro, or its contributors. Readers should consult appropriate health, legal, or financial professionals on any matter relating to their health and well-being.  Full disclaimer

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