HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
HAWAIIAN CHICKEN
This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice.
Provided by Raincloud_specialty
Categories Chicken Breast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275.7, Fat 14.5, SaturatedFat 6.8, Cholesterol 66.7, Sodium 720.8, Carbohydrate 20.7, Fiber 0.5, Sugar 17.2, Protein 15.8
HAWAII CHICKEN
Baked chicken pieces with a pineapple soy sauce, for a delicious taste of the islands! I like to serve this over rice or, better yet, chow mein noodles. Aloha!
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, salt and pepper in a resealable plastic bag. One at a time, put chicken pieces in bag, seal and shake to coat. In a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. Place chicken in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 45 minutes.
- To Make Sauce (while chicken bakes): In the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. Add the pineapple, soy sauce and brown sugar. Mix together cornstarch and chicken stock and add to skillet. Stir all together and let simmer for 3 minutes until thick and clear. Pour sauce over chicken and bake 10 more minutes until tender.
Nutrition Facts : Calories 639.9 calories, Carbohydrate 13.5 g, Cholesterol 170.3 mg, Fat 45.3 g, Fiber 1.1 g, Protein 43.1 g, SaturatedFat 11.2 g, Sodium 1216.2 mg, Sugar 9.3 g
HAWAIIAN CHICKEN
You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. -Lois Miller, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.
Nutrition Facts :
HAWAIIAN CHICKEN
Provided by Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
- Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.
HAWAIIAN BBQ CHICKEN
Steps:
- Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.
HAWAIIAN CHICKEN FINGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.
- Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish.
- Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.
HAWAIIAN SHOYU CHICKEN
This is a Hawaiian dish that uses a Chinese cooking method with Japanese ingredients. You can literally find 100s of Shoyu chicken recipes in Hawaii and every household has it's own twist. The key if you want to be "authentic" is to use Hawaiian Shoyu, it's a bit sweeter than normal soy sauce (Shoyu means soy sauce in Japanese) which you can find in any Asian market. The basics of Shoyu chicken is poaching the chicken in soy sauce and other ingredients. If you like teriyaki chicken the flavor profile is very similar. I have friends that use Teriyaki sauce in their Shoyu chicken recipes.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
- Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
- Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
- Glaze over the chicken. Garnish with slices of green onion.
- Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
- Serve with rice, and what the heck, mac salad! Onolicious!
Nutrition Facts : Calories 677, Fat 38.9, SaturatedFat 10.4, Cholesterol 191, Sodium 2568.1, Carbohydrate 33.8, Fiber 1.6, Sugar 27.9, Protein 47.3
HAWAIIAN CHICKEN
I did not add cooling time for the chicken. Don't forget to drain the broth and save for another recipe. I measure the broth into 1 cup serving size and freeze.
Provided by Charlotte J
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
- Remove from heat letting chicken cool in the liquid.
- Skin and bone chicken.
- Cut into bite size pieces and put in a 2 quart greased baking dish.
- In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
- Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
- Pour sauce over chicken and bake at 325 degrees for 30 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 888.7, Fat 32.2, SaturatedFat 8.2, Cholesterol 145.3, Sodium 1002.5, Carbohydrate 91.7, Fiber 4.7, Sugar 24.8, Protein 57.1
HAWAIIAN CHICKEN CURRY
With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
- Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.
HAWAIIAN CHICKEN CHILI
Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.
Provided by BothFex
Categories Chicken
Time 1h10m
Yield 1 large pot of chili, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 395.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 83.2, Sodium 1652.1, Carbohydrate 49.5, Fiber 11.7, Sugar 26.3, Protein 35.1
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