Nana Michelle Aloha Recipes Li Hing Pineapple Baked Chicken Breasts

About five years ago I started experimenting with cooking and baking with Li Hing Powder. Li Hing is very popular here in Hawaii especially during mango season where we make pickled mango and add the powder to the pickling juice. Li Hing Powder is actually dried ground up plum skin that has been pickled in licorice, salt, sugar and red food coloring to give it that color we have come to know and love and of course the telltale sign to everyone you know you have been holding out on them your secret stash of Li Hing Mui.

In my experimental phase I was putting Li Hing Powder on way to many things and then I had an epiphany and I thought to myself well since I am also a huge fan of cooking with Japanese Cooking Mirin why not merge the two and see what would happen in the kitchen. If you are not familiar with Japanese Cooking Mirin it is a sweet rice wine and the sweet flavor really seemed to enhance the flavor of the Li Hing Powder. One of the probably lesser known aspects of the benefits of using Japanese Cooking Mirin especially with this particular dish is that it helped the other ingredients adhere to the chicken breasts. Out of my curiosity and Tap Water Budget Status I hit the jackpot of the perfect flavor blend and my Li Hing Pineapple Baked Chicken Breasts was created and has been a hit ever since with friends and family..


Nana Michelle Aloha Recipes Li Hing Pineapple Baked Chicken Breasts


6 large plump boneless, skinless Chicken Breasts

1 can (20 oz.) Pineapple Chunks (Drain the juice)

1 cup of diced celery

1 cup thinly sliced sweet onion

4 Tbsps. Japanese Cooking Mirin

2 Tbsps. McCormick Grill Mates Montreal Chicken Seasoning

1 Tbsp. fresh ground black pepper

1 Tbsp. Li Hing Powder


Preheat oven to 350 degrees (Fahrenheit)

1) Place your chicken breasts on your baking sheet.

2) Pour the Japanese Cooking Mirin over the chicken breasts and coat it evenly over each piece.

3) Sprinkle the Montreal Chicken Seasoning and Pepper over the chicken breasts making sure each chicken breast is equally seasoned.

4) Add over the top of the coated chicken breasts the sliced sweet onion and the finely chopped celery and then the pineapple chunks.

5) Lightly sprinkle the Li Hing Powder over the top of the Pineapple making sure to evenly cover all six of the chicken breasts and the Pineapple chunks.

Uncooked Li Hing Pineapple Chicken

6) Place your baking sheet in the oven uncovered and let the chicken bake for about 45 minutes. Check the chicken to see if it is done by inserting a knife in the plumpest part of your chicken breasts and if the juices coming out are clear it is done. If your chicken isn’t done check it again every 15 minutes using this method.

7) When your chicken is done remove it from the oven and allow it to sit for at least 5 minutes before serving.

We serve our Li Hing Pineapple Chicken over Seasoned Rice

If you do not have Japanese Cooking Mirin you can substitute and use the following: Add ¼ cup of sugar to ¼ cup of a sweet white wine.

If you need to order Li Hing Powder that is aspartame free here is the local link to OnoPops and this happens to be the only source I currently know that makes an aspartame free Li Hing Powder.


We hope your family enjoys our Li Hing Pineapple Baked Chicken Breasts as much as our family does.



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