Hawaiian chicken puts the punch back in the spring semester

Returning to school from an island spring break doesn’t have to be a drag with Hawaiian chicken on the dinner menu. Harnessing the sunshine on campus seems simple with pineapple and Asian-inspired vegetables cozying up to tender chicken legs and thighs.

Serves Eight
- 1 bottle of Chardonnay
- olive oil
- 10 chicken legs
- 10 chicken thighs
- 2 small cans of button mushrooms
- 2 cans of Asian stir-fry vegetables
- 2 cans of cut baby corn
- 1 can of tomatoes
- 1 can of cherries
- 3 cans of pineapple chunks with juice
- 3 cups of rice
- parsley

1. Take a big pot and fill it with a bit of oil and a quarter of the bottle of Chardonnay.
2. When hot, add the chicken and fry it. Try to cover the chicken with parsley.
3. When the chicken starts to brown, add the mushrooms, corn, stir fry vegetables, and tomatoes.
4. Let the vegetables heat up, and then add the cherries and pineapple chunks with the juice. Put on medium-low heat and let it simmer for about 30 minutes until chicken and vegetables are cooked through.
5. Cook three cups of rice in three cups of water. 
6. When the rice is done, dish the rice into the bottom of the serving platter. Ladle the stew over the rice.