POLYNESIAN HONEY-PINEAPPLE CHICKEN RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 7
Steps:
- For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature. Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally. Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals). Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes.
POLYNESIAN CHICKEN
This recipe is absolutely delicious. It is very summery recipe since you can grill and enjoy a nice summer afternoon. I got this recipe from the Publix Family Style Magazine Summer 2010 edition. I have made the recipe once and cant wait to make it again. It is very good and can be made pretty quickly!
Provided by anadabest
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
POLYNESIAN PINEAPPLE CHICKEN
Make and share this Polynesian Pineapple Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
- Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
- Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
- Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
- Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
- Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
- Serve over brown rice or rice noodles.
Nutrition Facts : Calories 395.6, Fat 10.2, SaturatedFat 1.2, Cholesterol 72.6, Sodium 786.5, Carbohydrate 48.7, Fiber 5.5, Sugar 29.1, Protein 29.4
HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan or large griddle over medium high heat.
- Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
- While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
- While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
- Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
- While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
POLYNESIAN HONEY-PINEAPPLE CHICKEN
I have submitted this recipe as it was originally written however I prepare it slightly different. The original recipe calls for the marinade that the chicken was in to be used as the basting sauce but I am not comfortable with that. I double the marinade & after it has cooled I use 3/4 of the sauce to marinate the meat & reserve 1/4 of the marinade to use as the basting sauce while cooking. This marinade also works on pork. Prep times does not include marinating.
Provided by Nanette62
Categories Weeknight
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
- Bring to a boil, reduce heat.
- Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
- Cool to room temperature.
- Place chicken pieces in a plastic bag or shallow dish.
- Pour in marinade& marinate chicken at least 6 hours or up to 24 hours.
- Drain chicken pieces, reserving marinade.
- Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.
Nutrition Facts : Calories 447.8, Fat 19.1, SaturatedFat 5.2, Cholesterol 177.4, Sodium 890.3, Carbohydrate 25.2, Fiber 0.2, Sugar 21.9, Protein 42.6
HAWAIIAN PINEAPPLE CHICKEN
Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." - Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish., In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 463 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 582mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 1g fiber), Protein 35g protein.
HAWAIIAN CHICKEN OR POLYNESIAN CHICKEN
A really tasty dish that is neither too "pineapple-y" or too overwhelmed by spices. This is either a wonderful dinner dish or a great party item. You'll be the hit of any pot luck. It couldn't be easier to make, and you can even substitute chicken wings for the breasts and turn this into a mouth-watering appetizer. The scent of this dish cooking will have your family or friends salivating. Serve with rice or couscous and ENJOY! (Note added: Please add more seasoning if you like. One review notes this is tasteless which it certainly is not. But common sense in cooking calls for the chef to make sure a dish is seasoned to taste before taking it off of the stove.) NOTE: For a diet requiring limited fats and cholestrol, remove skin and fat from pan once the chicken had cooked, and reduce the amount of canola oi.
Provided by DeSouter
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376.4, Fat 25.6, SaturatedFat 4.5, Cholesterol 46.4, Sodium 295.1, Carbohydrate 20, Fiber 1.9, Sugar 15.4, Protein 17.6
HULI HULI PINEAPPLE CHICKEN
This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'
Provided by Mark Bender
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h35m
Yield 12
Number Of Ingredients 10
Steps:
- Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
- Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; discard used marinade.
- Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.3 g, Cholesterol 239.2 mg, Fat 30.1 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 8.3 g, Sodium 911.1 mg, Sugar 11.1 g
SWEET & SALTY HAWAIIAN CHICKEN
This recipe comes from a cookbook made up of Lancaster County recipes. It is very simple to make and does not take a lot of time. I love the tangy taste of the pineapple and the 57 sauce. I used boneless, skinless, chicken tenders. I think it's better to use smaller pieces of chicken instead of whole breasts, as they would tend to be dry. Very good served with rice!
Provided by AustinsAm
Categories Chicken Thigh & Leg
Time 1h8m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 670.7, Fat 42.8, SaturatedFat 12.2, Cholesterol 212.6, Sodium 238.2, Carbohydrate 16.3, Fiber 0.8, Sugar 14.4, Protein 53.1
POLYNESIAN CHICKEN
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
HONEY PINEAPPLE CHICKEN
A really good recipe that I just happened to invent with ingredients I had in the kitchen.
Provided by az_starshine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, blend pineapple juice and honey.
- Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.7 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 64.2 mg, Sugar 25.5 g
HONEY-PINEAPPLE CHICKEN
This recipe was a grand champion winner! From Midwest Living. If your garlic cloves are large, 2 cloves minced is plenty. Chicken thighs or other meaty pieces may be used instead of drumsticks. Marinating time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
- Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
- Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.
Nutrition Facts : Calories 298.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 593.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.6, Protein 28.4
POLYNESIAN CHICKEN
A sweet, delicious and attractive dish, this easy-to-prepare recipe also produces a scrumptious sauce.
Provided by katii
Categories Chicken Breast
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 232.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1085.2, Carbohydrate 24.3, Fiber 1.3, Sugar 18.2, Protein 29.7
HONEY PINEAPPLE CHICKEN
I adapted a dinnertime favorite for my slow cooker because it's so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
- Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
- Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
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POLYNESIAN HONEY-PINEAPPLE CHICKEN - MIDWEST LIVING
From midwestliving.com
Total Time 7 hrs 20 mins
- For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature.
- Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
- Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals).
- Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes. Makes 6 to 8 servings.
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