Hawaiian Style Chicken Breasts with Grapes

An Old Kamai’ina Favorite
Are Grapes Hawaiian?

Using grapes to cook Asian Pacific dishes


Here is one of the Old Kamai’ina recipes from Hawaii, most of which taste good, but often contain a very marginal Pacific flavor. Grapes have been grown in Hawaii since 1815, so they can be considered Hawaiian.

Canned grapes, as in this recipe, are not specially a local touch, but that’s what Kamai’ina Aunt Frances Wilson always used to use: “Much more convenient than the fresh variety.”  She said this was an ideal choice when a number of people were coming for dinner or for church suppers:

Chicken Breasts with Grapes, Hawaiian

Hawaiian Fusion


12 boneless Chicken Breasts
1 cup Flour
Salt and Pepper to taste
1 cup Butter
¾ cup Onions
2 cups dry White Wine
4 cups fresh Mushrooms
2 cups canned seedless Grapes, drained
3 cups light Cream
Chopped Parsley to taste


The Chicken Breasts should be skinless and boneless, so if any additional prep is needed, we do this first, and then cut each breast in half.  We chop the Onions. The Mushrooms can be used whole, sliced or chopped, depending on their size and your personal preference.

We season the Flour with Salt and Pepper and dredge the Chicken Breasts in the Flour.  We sauté the breasts in hot Butter until lightly browned and then remove them and pour off any excess fat. We add the Onions to the pan and cook over medium heat with just a little Butter, they are tender and golden brown.

We add the Mushrooms to the pan, return the Chicken Breasts and add he White Wine.  We cover the pan and simmer until done, about half an hour.  We add the Cream about 15 minutes into the cooking.  After about half an hour, or when the Chicken is tender to a test with a skewer or fork, we add the Grapes and cook for another 3 or 4 minutes, and transfer to a serving platter and garnish with Parsley..

This is a foolproof old Kamaii’na recipe that is serves a large number of people and is easy to make.


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