Hawaiian Chicken I Food

HAWAIIAN CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts so they are even thickness all the way through- about ½ inch thick is good.
• In a shallow dish, combine panko breadcrumbs, pepper and garlic powder. Set aside.
• Beat egg in a medium bowl. Heat olive oil in a large skillet over medium-high heat.
• Dip chicken in egg, then press into breadcrumb mixture, turning to coat on all sides.
• Cook to golden brown (3-5 minutes). Flip and cook until golden brown on the other side.
• Transfer chicken breasts to a 9 x 13 sprayed baking dishe. Pour duck sauce evenly over chicken. Drizzle with Thai chili sauce. Bake 20 to 25 minutes or until cooked through.

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 KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

HAWAIIAN CHICKEN MEATBALLS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl combine your chicken, egg, paprika, onion powder, sugar, garlic powder, and pepper.
• Mix until well combined (mixing with hands or a food processor works best) and roll into one inch balls.
• Place on a cookie sheet and bake for 15 minutes, or until they are all the way cooked through and not pink in the middle.
• Remove the meatballs from the oven and place on a pan rubbed with olive oil.
• Let the meatballs brown on all sides, then remove from heat and set aside.
• Slice a fresh pineapple. Using the same pan, brown the pineapple. I drizzled honey over my pineapple to give it a sweeter taste, but this is optional.
• Cook until pineapple is browned.
• Using a toothpick, pierce a pineapple chunk and a meatball and place on plate.
• Drizzle teriyaki sauce over the kabob.

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• place chicken breasts in slow cooker, sprinkle with a little salt.
• place pineapple slices over chicken.
• combine pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stir until cornstarch mixes with liquids, pour over chicken.
• cover, cook on low for 4-5 hours or on high for 2 1/2-3 hours.

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.

WEEKNIGHT HAWAIIAN CHICKEN DINNER

Steps:

• Mix sherry or wine, vinegar, garlic powder, soy sauce, pineapple juice, and sugar in a large bowl.
• Put the chicken breasts into the mixture, refrigerate, and marinate for 24 hours.
• Grill or broil chicken until cooked through. During the last 2 minutes of grilling, place pineapple rings on top of chicken.

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.