Hawaiian Chicken Or Polynesian Chicken Food

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

HAWAIIAN CHICKEN OR POLYNESIAN CHICKEN

Steps:

• Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
• Remove from pan and remove all but 2 tablespoons of the oil.
• Add the curry powder to the oil and cook for 1 minute on medium heat.
• Add onions and celery, cooking until the celery is soft.
• Add pineapple, broth and a small amount of salt and pepper, if desired.
• Simmer for 2 minutes and add chicken back into the pan.
• Cook, simmering for 35-45 minutes with pan covered.
• Remove chicken.
• Make a loose paste with cornstarch and a small amount of water.
• Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
• Pour over chicken.
• Serve with rice or couscous.

HAWAIIAN CHICKEN OR POLYNESIAN CHICKEN

Steps:

• Fry chicken breasts in a large pan with oil until cooked, about 30 minutes. Remove from pan and remove all but 2 tablespoons of the oil. Add the curry powder to the oil and cook for 1 minute on medium heat. Add onions and celery, cooking until the celery is soft. Add pineapple, broth and a small amount of salt and pepper, if desired. Simmer for 2 minutes and add chicken back into the pan. Cook, simmering for 35-45 minutes with pan covered. Remove chicken. Make a loose paste with cornstarch and a small amount of water. Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick. Pour over chicken. Serve with rice or couscous.

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.

SWEET & SALTY HAWAIIAN CHICKEN

Steps:

• Place chicken in a 7x12 inch baking dish.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for 30 minutes.
• Drain pineapple, reserving 2 tablespoons of juice.
• Combine reserverd pineapple juice, Heinz 57 sauce, and honey.
• Pour over chicken, and bake an additional 25 minutes, basting often.
• Arrange pineapples over chicken and bake an additional 10 minutes.
• Drain off excess fat from sauce.
• Serve by spooning sauce over 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.

POLYNESIAN CHICKEN

Steps:

• For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
• Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.

POLYNESIAN CHICKEN

Steps:

• Mix together first 5 ingredients.
• Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
• Sir together pineapple juice, soy sauce, and sugar in a small bowl.
• Drizzle over chicken.
• Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
• Scatter pineapple and olives (if using) over chicken.
• Bake, uncovered, for about 5-10 minutes until heated through.
• Enjoy!

POLYNESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
• Sprinkle green onion and cilantro over top and serve.

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!