Hawaii Chicken Food

HAWAII CHICKEN

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.

HAWAIIAN CHICKEN

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.

HAWAIIAN CHICKEN I

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!

HAWAIIAN CHICKEN

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 CHICKEN FINGERS

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 BAKED CHICKEN

Steps:

• Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.

HAWAIIAN CHICKEN RECIPE

Steps:

• Mix cornstarch and pineapple juice until blended. Add all remaining ingredients except chicken; mix well.
• Pour half the pineapple juice mixture over chicken in shallow dish; turn to evenly coat both sides of each breast with pineapple juice mixture. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, bring remaining pineapple juice mixture to boil in saucepan on medium heat, stirring constantly; simmer on medium-low heat 5 min. or until thickened, stirring frequently.
• Serve chicken topped with pineapple sauce.

AUTHENTIC HAWAIIAN HULI HULI CHICKEN

Steps:

• Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
• glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
• Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill 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).

HAWAIIAN CHICKEN

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.

HAWAIIAN SHOYU CHICKEN

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!

HAWAIIAN CHICKEN KABOBS

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

HAWAIIAN CHICKEN

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.

EASY HAWAIIAN CHICKEN

Steps:

• Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
• Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
• Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.