16 EASY HAWAIIAN SIDES YOU'LL LOVE
Make dinner unforgettable with these easy Hawaiian side dishes. From pineapple rice to sticky meatballs, these sides are bright, fun, and sure to delight.
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 16
Steps:
- Select your favorite side dishes.
- Organize all the required ingredients.
- Prep a delicious Hawaiian meal to remember!
Nutrition Facts :
HAWAIIAN CHICKEN RECIPE
This Hawaiian Chicken is a quick and easy stir fry recipe made with chicken, red bell pepper, pineapple and delicious sweet and sour sauce! The best part it takes only 30 minutes to make the whole dinner.
Provided by Veronika's Kitchen
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- In a mixing bowl, add pineapple juice from the can (about 1 cup), 1/3 cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
- Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
- Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
- Add diced red bell pepper and cook for 2-3 minutes until it's softened.
- Add pineapple chunks and cook for another 3-4 minutes.
- Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
- Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
- Sprinkle with sesame seeds and chopped green onion before serving.
Nutrition Facts : Calories 262 kcal, Carbohydrate 27 g, Protein 27 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1020 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
HAWAIIAN CHICKEN
This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice.
Provided by Raincloud_specialty
Categories Chicken Breast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275.7, Fat 14.5, SaturatedFat 6.8, Cholesterol 66.7, Sodium 720.8, Carbohydrate 20.7, Fiber 0.5, Sugar 17.2, Protein 15.8
EGGPLANT PARMESAN MOZZARELLA SLIDER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 6 to 12 servings
Number Of Ingredients 15
Steps:
- Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside.
- For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
- Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
- For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
- Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
- Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
- For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
- Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.
ASIAN EGGPLANT
Provided by Andrea Webster
Categories Garlic Ginger Vegetable Side Stir-Fry Quick & Easy Eggplant Jalapeño Cilantro Soy Sauce Bon Appétit Washington, D.C. Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.
- Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.
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