HAWAIIAN CHICKEN
Sweet and tangy, delicious Hawaiian chicken. This chicken is sautéed with peppers and pineapple and a tasty Hawaiian inspired sauce for a perfect weeknight meal.
Provided by Rachael
Categories Main Dish
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 704 kcal, Carbohydrate 96 g, Protein 55 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 1394 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
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
CRISPY CHICKEN FINGERS
Steps:
- Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
- Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
- Serve with the mustard sauce.
- In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
HAWAIIAN CHICKEN
Provided by Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 6
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
You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. -Lois Miller, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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