Hawaiian Chicken Or Polynesian Chicken Recipes

Steps:

• For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
• Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.

Steps:

• Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
• Remove from pan and remove all but 2 tablespoons of the oil.
• Add the curry powder to the oil and cook for 1 minute on medium heat.
• Add onions and celery, cooking until the celery is soft.
• Add pineapple, broth and a small amount of salt and pepper, if desired.
• Simmer for 2 minutes and add chicken back into the pan.
• Cook, simmering for 35-45 minutes with pan covered.
• Remove chicken.
• Make a loose paste with cornstarch and a small amount of water.
• Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
• Pour over chicken.
• Serve with rice or couscous.

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.

Steps:

• Place chicken in a 7x12 inch baking dish.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for 30 minutes.
• Drain pineapple, reserving 2 tablespoons of juice.
• Combine reserverd pineapple juice, Heinz 57 sauce, and honey.
• Pour over chicken, and bake an additional 25 minutes, basting often.
• Arrange pineapples over chicken and bake an additional 10 minutes.
• Drain off excess fat from sauce.
• Serve by spooning sauce over chicken.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

Steps:

• Mix together first 5 ingredients.
• Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
• Sir together pineapple juice, soy sauce, and sugar in a small bowl.
• Drizzle over chicken.
• Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
• Scatter pineapple and olives (if using) over chicken.
• Bake, uncovered, for about 5-10 minutes until heated through.
• Enjoy!

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through., Serve with buns and, if desired, sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.

Steps:

• Melt butter in a 13x9-inch baking pan.
• Wash and dry chicken.
• Combine next 6 ingredients. Add egg and reserved pineapple juice. Beat until blended.
• Dip chicken in batter. Shake off excess and roll in coconut. Dip chicken in butter and turn dipped side up in pan.
• Bake at 350 degrees for 40 minutes. Top with pineapple slices and continue to bake for 20-30 minutes until tender. (A meat thermometer should register 180 degrees).

Steps:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.