Hawaiian Chicken Breast Food

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce.
• Cook on High for 4 to 5 hours.

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 BAKE RECIPE - EASY DINNER IDEA!

Steps:

• Lay the chicken breast flat in a baking dish.
• Spread 1-2 Tbsp of BBQ sauce on each chicken breast.
• Place 2 pineapple rings on each chicken breast.
• Layer 2 slices of cheese on top of the pineapple on each chicken breast.
• Place in an oven preheated to 375˚F for 20 minutes, lightly covered with foil. Then remove the foil and continue to bake for 15-25 minutes or until the chicken is no longer pink and the juices run clear.
• Serve with rice, greens, or potatoes and ENJOY!

SWEET HAWAIIAN SLOW-COOKER CHICKEN RECIPE - (4.5/5)

Steps:

• Mix the chicken, pineapple juice, brown sugar, and soy sauce together in the slow-cooker. Set the crockpot on low and cook for 6 to 8 hours. Serve over cooked rice.

HAWAIIAN CHICKEN BREAST

Steps:

• 1. Preheat oven to 350 degrees. Arrange chicken pieces in baking dish that just fits their size, without too much space in between.
• 2. Stir together pineapple and Thousand Island Dressing. Pour over chicken breasts.
• 3. Bake, covered with foil, for 30 minutes. Remove foil and continue baking 20 - 30 more minutes, depending on thickness of chicken pieces, until chicken is well done and coating glistens.
• 4. Serve with rice and stir-fried vegetables.

HAWAIIAN CHICKEN

Steps:

• Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
• Combine rice, 1/4 teaspoon salt, and cilantro.

HAWAIIAN BAKED CHICKEN

Steps:

• Lightly pound chicken just enough to even it out; do not pound it thin.
• In a large plastic ziploc bag, combine chicken breasts, pineapple juice, minced garlic, salt, pepper, lemon juice, lemon zest, and paprika.
• Seal bag and place in fridge for 3 to 4 hours.
• Preheat oven to 400˚F.
• Lightly grease a baking pan with cooking spray.
• Remove chicken from bag and shake off any excess; discard marinade mixture.
• Transfer chicken to prepared baking pan; set aside.
• In a frying pan, melt butter over medium-high heat.
• Add mustard, honey, and pineapple chunks; stirring occasionally, cook for 2 minutes, or until bubbly and fragrant.
• Remove from heat.
• Spoon pineapple mixture over chicken.
• Bake for 35 to 40 minutes, or until chicken is tender.
• Remove from oven.
• Serve.

HAWAIIAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper then add to the skillet.
• Sear outside until a nice golden crust forms.
• Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.
• Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
• Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.
• Serve over cooked white rice.

HAWAIIAN CHICKEN KABOBS

Steps:

• Season the chicken with salt and black pepper. Heat up a skillet and add the oil. Pan fry the chicken until they are nicely cooked and browned on the surface. Remove from heat, cool off.
• Tread one piece of the chicken then follow by one quartered piece of the pineapple slice, follow by another piece of chicken. Arrange on the serving platter and finish threading the rest of the chicken.
• Brush the BBQ sauce generously on the chicken, garnish with parsley and serve immediately.

HAWAIIAN BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken with salt & pepper to taste and arrange chicken in a shallow baking dish coated with cooking spray.
• In a small bowl combine the melted butter, chicken broth, mustard, honey, garlic powder and pineapple.
• Spoon over chicken and sprinkle with paprika. Bake for 45 minutes or until a meat thermometer reads 180 degrees.

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.

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
• Pour the marinade over the Smithfield All Natural Boneless Pork Chops and let them sit for at least 10 minutes or overnight (you can also freeze them in the marinade and thaw them for later use).
• Spray the grill with non-stick cooking spray and heat it to medium-high.
• Place the chicken pieces and pineapple rings on the grill and reserve the marinade to make the sauce.
• Grill them for 3-5 minutes on each side depending on thickness. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark (this is optional). Keep an eye on them because every grill is different.
• Once the internal temperature reaches 165 degrees remove them from the grill and rest them for 5 minutes tented in foil.
• While the chicken rests, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
• Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
• Drizzle the meat and pineapple with sauce, sprinkle with chopped scallions and serve immediately.

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

Steps:

• Whisk the marinade ingredients together in a large freezer bag or bowl. Remove 1/4 cup to baste chicken while grilling.
• Add chicken, remove excess air, seal and turn to coat. Marinate 4-24 hours (marinate up to 12 hours if using chicken breasts).
• Heat grill to medium-high heat (375-400 degrees F), clean and grease. Add chicken and cook 6-8 minutes per side, or until no longer pink and the chicken registers 165-175 degrees F. Baste the chicken with the reserved 1/4 cup marinade the last 3 minutes.
• Hawaiian chicken is especially delicious with fresh grilled pineapple and cilantro lime rice.

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 CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper then add to the skillet.
• Sear outside until a nice golden crust forms.
• Remove chicken from pan, add in peppers and saute for 3-5 minutes until tender, remove from pan
• Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
• Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender
• Serve over cooked white rice.

BAKED HAWAIIAN CHICKEN RECIPE

Steps:

• Grease a 9x13-inch baking pan and preheat the oven to 325 degrees
• Season chicken with salt and pepper and cut in bite-size pieces.
• Place cornstarch in a Ziploc bag, and eggs in a separate medium bowl.
• Shake up chicken pieces in cornstarch to coat, then coat in eggs.
• Heat vegetable oil in a large, non-stick skillet over medium-high heat.
• Cook coated chicken, until golden-brown on all sides. (Don't cook it all the way through. It will finish in the oven.) Place chicken in the prepared dish.
• In a medium bowl whisk together the Hawaiian chicken marinade ingredients. Pour evenly over chicken and let the flavors meld for 10-15 minutes.
• Sprinkle the top of the chicken with the chopped bell pepper and pineapple.
• Bake, uncovered, for 1 hour. (Stirring the chicken every 15 minutes so it gets evenly coated in sauce.)
• Remove from oven and let stand 5 minutes before serving.

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned.
• Place the thighs in the crockpot.
• Add the rest of the ingredients on top.
• Cover with the lid on the slow cooker, and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
• During the last 30 minutes of cooking, add the cornstarch slurry. Close the lid and let it cook for 30 more minutes.
• Serve it warm over some white rice and veggies on the side.

CHICKEN BREAST HAWAIIAN

Steps:

• Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
• Cream butter and chili powder. Blend in coconut.
• Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
• Chill two hours.
• Preheat oven to 400 degrees F.
• Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
• Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
• Remove skewers.
• Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
• Sweet and Sour Sauce Instructions:.
• Melt shortening in small skillet over medium heat.
• Add onion; cook until tender.
• Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
• Keep warm until served.

HAWAIIAN CHICKEN BREASTS

Steps:

• 1. In a large bowl, whisk together all ingredients except chicken. Transfer marinade to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze for up to 2 months. 2. To cook: Remove bag of frozen chicken from freezer and place on a large dish; thaw in fridge, 24 hours. 3. Preheat indoor grill to medium-high. Remove chicken from marinade; discard remaining marinade. Grill chicken, turning once, until no longer pink inside and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 15 to 18 minutes. (Alternatively, if you don't have an indoor grill, you can broil 7 to 9 minutes per side.)

HAWAIIAN CHICKEN

Steps:

• Preheat oven to 350°F (175°C).
• Place chicken pieces in oven-proof casserole dish. Brush chicken with melted butter and sprinkle with salt and pepper.
• Add the can of chicken broth and bake for approximately 45 to 60 minutes.
• Brush chicken pieces with barbecue sauce and add pineapple chunks, green pepper and shredded coconut.
• Return to oven for approximately 30 minutes and baste periodically. Chicken is ready when it reaches an internal temperature of 165°F (74°C).
• Serve with rice.