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Chicken Hawaiian
Chicken Hawaiian 1

Chicken Hawaiian


  • 1 L or 44 L Kellogg's Corn Flakes* cereal
  • OR
  • 250 ml or 11 ml Kellogg's Corn Flake Crumbs*
  • 1.5 kg or 33 kg chicken pieces (without or with skin),
  • 2 ml or 1/21/2 ml salt
  • 1 or - egg,
  • 75 ml or 1/31/3 ml frozen pineapple-orange juice concentrate,
  • 125 ml or 1/21/2 ml shredded coconut
  • 2 ml or 1/21/2 ml curry powder
  • 45 ml or 3 tbsp margarine,


1. In shallow dish, place chicken pieces in single layer. Sprinkle with salt. Stir together egg and juice concentrate. Pour over chicken. Cover and chill at least 1 hour, turning pieces several times.

2. In shallow dish or pan, combine crushed cereal or crumbs, coconut and curry powder. Drain chicken pieces slightly. Coat with cereal mixture. Place in single layer, skin side up, in foil-lined shallow baking pan. Drizzle with margarine.

3. Bake at 180°C (350°F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.