Chicken Waikiki Beach

Recipe card collections from publishers tend to be as fascinating and sometimes horrifying as the recipe cards handwritten by someone’s grandmother. Some stuff is to die for good and others frightening. This 1973 recipe card from McCall’s is not quite either. It is amusing in a “this recipe comes from our newest state” sort of way. It also makes me glad that food photography is not my thing. I know that in a decade or two, the food pictures will seem as outdated and quaint.

Onward with the recipe–frugal…only 2 legs, 2 breasts to serve 4 people….a bit sweet but you can cut the sugar a bit. It won’t glaze as nicely but unless you seriously like your chicken sweet…a good idea.

McCalls Recipe Card Collection, 1973

Chicken Waikiki Beach

2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortening
1 teaspoon salt
1/4 teaspoon pepper

Sauce
1 can (1 lb 4 oz) sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green pepper, cut crosswise in 1/4 inch circles

Wash chicken: pat dry with paper towels. Coat chicken with flour.

Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350F.
Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillion cube. Bring to boiling stirring constantly. Boil 2 minutes, pour over chicken.

Bake uncovered 30 minutes. Add pineapple and green pepper. Bake 30 minutes longer or until tender. Serve with rice. Makes 4 servings.

Comments

  1. Photography has come a long long way and I think I only really notice it when looking at food photos.

  2. I have lots of different recipe card sets. Some of the photos are truly amazing. The chicken does sound good but I agree it does seem to have a lot of sugar. Especally considering that pineapple was in heavy syrup back then.

  3. Yes, I thought so too Rochelle…particularly when typing in the syrup parts of the recipe.

  4. I have the same recipe collection, I have used my Chicken Waikiki card 1000’s of times since the early 70’s. Now I can’t find it, must be in a book somewhere. I needed it for dinner tonight, typed in the recipe name and my granddaughter was standing behind me and she said grankma how did they get a picture of your card. Mine is as tattered and well used as yours. Great recipe! I change it just a little and make a gravy for Egg Foo Yung. Thanks you are a life saver. I am printing and laminating it.

  5. Yay! That is wonderful Amsgram! I am glad you found it so quick!

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