Easy Chicken Luau Food
EASY CHICKEN LUAU
My friend served this at her son's birthday party and I immediately asked for the recipe. She gave it to me verbally and I was surprised by how simple it was! I had to post it so I wouldn't forget about it, since I don't have it on paper. Hope you enjoy! Everyone at the party loved it. Taro leaves are traditional in this recipe, but my friend made it with spinach and it was still delicious.
Provided by GiddyUpGo
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Saute the chicken in the oil until just cooked through.
- Add the cream of chicken soup and the coconut milk. Heat until simmering.
- Add the spinach.
- Serve over steamed white rice.
CHICKEN LUAU
This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.
Provided by treehuggingmom
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
- Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
- Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
- Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
- Serve with rice.
LUAU GRILLED CHICKEN AND PINEAPPLE
This recipe with grilled pineapple makes very juicy chicken and is a great way to get your family to eat well without them knowing it! Serve with jasmine rice and fresh tomato slices.
Provided by slsawyer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine coconut milk, Hawaiian marinade, and garlic powder in a dish large enough to marinate the chicken breasts. Add chicken. Cover and marinate in the refrigerator, turning every 3 to 4 hours, about 24 hours.
- Combine coconut milk, cinnamon, vanilla extract, and butter flavoring in a dish. Add pineapple. Cover and marinate in the refrigerator, at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken on hot grill; discard marinade. Cook chicken, without pressing or poking, and flipping only twice, until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a platter; let rest for 4 to 5 minutes.
- Place pineapple on the hot grill and cook on medium-high heat for 2 to 3 minutes per side. Transfer grilled pineapple to the platter with the chicken.
Nutrition Facts : Calories 587.1 calories, Carbohydrate 63.6 g, Cholesterol 67.2 mg, Fat 20.2 g, Fiber 4.6 g, Protein 34.3 g, SaturatedFat 11.1 g, Sodium 3142.4 mg, Sugar 49.9 g
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