Hawaiian Chicken Luau Food

CHICKEN LUAU

Chicken Luau image

This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

Provided by treehuggingmom

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

Steps:

Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
Serve with rice.

HAWAIIAN CHICKEN LUAU

Hawaiian Chicken Luau image

A favorite at any luau here in Hawaii or on the mainland. We make it on the mainland when we visit family.

Provided by ediekamioka

Categories Chicken Breast

Time 55m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs chicken breasts (skinless/boneless)
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) packages whole frozen spinach, thawed
1 1/2 cups coconut milk

Steps:

Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet.
Simmer for 5 minutes and serve.

SLOW COOKER LUAU CHICKEN

Slow Cooker Luau Chicken image

As long as you're cooking bacon for breakfast, save some for the slow cooker. In four hours, you'll be saying aloha to lunch! -Cindy Lund, Valley Center, California

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 bacon strips, divided
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup barbecue sauce

Steps:

Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Nutrition Facts : Calories 375 calories, Fat 17g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 637mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.

LUAU CHICKEN SANDWICHES

Luau Chicken Sandwiches image

"A friend at work gave me the recipe for this marinade," recalls Denise Pope of Mishawaka, Indiana. "After grilling the tender chicken a few times for company, I decided to turn it into a sandwich." It's complemented by a pineapple ring and a mild dill and mustard sauce.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (20 ounces) sliced pineapple
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dill weed
6 lettuce leaves, optional
6 kaiser rolls, split and toasted

Steps:

Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.

Nutrition Facts : Fat 10 g fat (1 g saturated fat), Cholesterol 14 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 44 g carbohydrate, Fiber 2 g fiber, Protein 10 g protein.

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