Hawaiiantacos Recipes

Steps:

• Marinade: Place chopped chicken breast pieces in a quart size plastic bag. Mix marinade ingredients and pour over chicken, seal bag and squish around to distribute marinade. Place in the refridgerator for at least 6 hours or overnight.
• After chicken has marinated, make the pineapple salsa: Dice all of the salsa ingredients and gently fold them together until mixed. You can use all pineapple or a combination of pineapple, kiwi, mangos, and mandarine orange segments. Sprinkle with the lime juice and season with salt and pepper.
• To cook chicken: Preheat a large saute pan over medium heat. Add the chicken and marinade to the pan being careful of the rising steam and cook until the chicken is cooked through, stirring occasionally (about 5 minutes). Turn up the heat to high and cook until the liquid evaporates and the chicken just begins to char - Make sure to keep your eyes on it at this point as it can burn quickly - Remove the pan from the heat.
• Let your family build their own tacos using the tortillas, chicken, shredded cheese, chopped green chiles, sour cream, salsa, and pineapple salsa.

Steps:

• Assemble salsa (tomatoes, cucumber, pineapple tidbits, red onions, cilantro, brown sugar and jalapenos) refrigerate.
• In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage.
• Drain off fat.
• Stir in pepper sauce.
• Spoon meat mixture into taco shells.
• Top with Hawaiian Pineapple salsa and sprinkle with cheese.

Steps:

• Preheat the oven to 200 degrees F.
• Mix the mayonnaise and 1/4 cup of the teriyaki cooking sauce in a small bowl until combined. Slice four 1/4-inch-thick rounds from the pineapple (reserve the remaining pineapple for another use). Form the beef into 4 patties and sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat, alternatively prepare an outdoor grill for medium-high direct and indirect heat. Add the bacon and pineapple in a single layer in a grill pan; if using an outdoor grill place the pineapple over direct heat and the bacon over indirect heat and cover. Cook until golden on one side, about 5 minutes for the pineapple and 7 minutes for the bacon. Flip both with tongs and continue cooking until the bacon is crisp and the pineapple is golden and soft, about 6 minutes more for each. Transfer to a baking sheet along with the rolls and keep warm in the oven.
• Add the burgers to the grill pan or outdoor grill over direct heat and cook until well browned on one side, about 4 minutes. Flip the burgers and cook for 2 minutes. Brush the burgers with half the remaining teriyaki cooking sauce, top with the mozzarella and brush with more sauce. Cover the burgers with a heatproof metal bowl or grill lid and cook until the cheese is melted and the burger is cooked to desired doneness, 1 to 2 minutes for medium.
• Put a burger on the bottom half of each roll and top with 2 slices bacon and 1 pineapple round. Divide the teriyaki mayonnaise among the burgers, spooning it into the hole of each pineapple round. Top with the roll tops.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
• Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.