Amazing Hawaiian Chicken Chili Recipes

Steps:

• Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
• Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
• Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
• Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
• Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Steps:

• Set oven to 350°F.
• Place chicken in baking dish.
• Melt butter in large skillet on low heat.
• Mix corn starch and hot water in glass or small bowl until well blended; set aside.
• Add excess pineapple juice from can of pineapple chunks.
• Sprinkle pineapple chunks over chicken.
• Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended.
• Turn skillet to medium heat and let simmer for 2 minutes.
• Stir in ketchup and soy sauce.
• Stir in corn starch mixture and blend well, sauce will become very thick.
• Let simmer 2-3 more minutes.
• Pour sauce over chicken and pineapple chunks.
• Bake chicken for 50-60 minutes, or until chicken is cooked completely through.
• Remove with caution, pan may be heavy and it will be hot.

Steps:

• In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
• Add garlic, onion and bell pepper and cook for 2 more minutes.
• Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
• Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
• Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
• Next day, reheat on stove top, stir in pineapple and serve.
• *Note about chicken: recipe originally calls for 12 chicken breasts.
• I found this a bit excessive and so tweaked the measurement.
• I find 7-8 breasts works for me.
• I guess it depends on how well endowed your chickens were.
• Judge accordingly.

Steps:

• Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
• Melt a slice of Swiss cheese on top and serve with French bread.

Steps:

• Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
• glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
• Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts so they are even thickness all the way through- about ½ inch thick is good.
• In a shallow dish, combine panko breadcrumbs, pepper and garlic powder. Set aside.
• Beat egg in a medium bowl. Heat olive oil in a large skillet over medium-high heat.
• Dip chicken in egg, then press into breadcrumb mixture, turning to coat on all sides.
• Cook to golden brown (3-5 minutes). Flip and cook until golden brown on the other side.
• Transfer chicken breasts to a 9 x 13 sprayed baking dishe. Pour duck sauce evenly over chicken. Drizzle with Thai chili sauce. Bake 20 to 25 minutes or until cooked through.

Steps:

• Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
• Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
• Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
• Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
• Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.