Hawaiian Chicken Breasts Food

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 BREASTS

Steps:

• Combine egg beaters with oil. Dip chicken in egg mixture. Shake in bag with bread crumbs and bake in 325 degree oven til browned, about 25 minutes. Dissolve remaining dry ingredients in pineapple juice and pour over chicken. Cover and continue cooking until tender, approximately five minutes.

CROCK POT HAWAIIAN CHICKEN BREASTS

Steps:

• Chop onions using only 1" of green tops.
• Saute in 1 tablespoons.
• of butter until glazed.
• Transfer to crock pot.
• Coat chicken breasts in seasoned flour.
• Saute in butter until brown on both sides.
• Transfer to crock pot.
• Drain pineapple, pour juice over chicken.
• Cover and cook on low 3 to 4 hours (high 1 1/2 to 2 hours) or until breasts are tender.
• Saute pineapple slices in butter until golden.
• Place on heated plate.
• Top each with a chicken breast.
• Slice avocado into 8 lengthwise strips.
• Place 2 strips on each chicken breast.
• Serve pan drippings over rice.

BEACH BULLY BAKED HAWAIIAN BONELESS CHICKEN BREAST

Steps:

• Marinate the chicken for 4 hours; remove and save marinade.
• Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
• Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

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 STUFFED CHICKEN BREASTS

Steps:

• Drain pineapple but reserve the juice. Set aside.
• Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
• Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
• Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
• Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
• Place rolled chicken in a lightly greased baking dish in one layer.
• Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
• Dot with butter and bake at 400 degrees for 25 minutes or until done.

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.

HAWAIIAN GLAZED CHICKEN BREASTS

Steps:

• Heat oven to 400*.
• Mix hot water and butter in bowl. Stir in dry stuffing mix, pepper, half the pineapple and syrup.
• Spoon stuffing evenly on chicken; roll tightly, secure with toothpicks. Place in 9 inch square pan with any remaining stuffing in center.
• Mix remaining pineapple and syrup, sugar, vinegar and ginger, spoon over chicken. Bake for 30 minutes or until thoroughly cooked.