Hawaiian Chicken White Rice Made Simple Food

HAWAIIAN RICE

Steps:

• Wave goodbye to complicated recipes, and say aloha to simplicity! This recipe for Hawaiian Rice is just as relaxing as a vacation on Oahu. In just two steps, you can enjoy a tropical take on fried rice. It's that simple! Step 1
• Heat rice according to package directions. Step 2
• Combine rice, ham, pineapple, peas, sesame oil and soy sauce in a medium bowl. Recipe Tips For more flavor and texture, try garnishing this dish with toasted sesame seeds and chopped cilantro.

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.

EASY HAWAIIAN CHICKEN

Steps:

• Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
• Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
• Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

HAWAIIAN LUAU RICE

Steps:

• The day or two before, wash your rice thoroughly. Add 1 cup of basmati rice and 1.5 cups of water to your pan and cover and simmer for 12 minutes. Remove from heat and allow to sit for 10 minutes. Fluff rice with fork. One cup of basmati rice when cooked will yield about 2 and 3/4 cup rice. Allow rice to completely cool and place in the refrigerator over night. (You can use other leftover rice as well like Jasmine or short grain rice.)
• Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
• Toast the macadamia nuts in a dry pan until toasty. Chop coarsely. Set aside. (optional)
• Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden.
• Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve a little toasted coconut and green onions on the side for garnishing.
• Serve on plate and garnish with toasted crushed macademia nuts, toasted coconut and green onions. Enjoy!

SHEET PAN HAWAIIAN CHICKEN & VEGGIES WITH COCONUT RICE

Steps:

• Preheat oven to 375°F.
• Whisk together the lemon juice, garlic, ginger, soy sauce, ketchup, brown sugar, rice vinegar, Worcestershire sauce, and black pepper. Whisk in the cornstarch until smooth and set aside.
• Cut the chicken into bite-sized pieces. Season with salt and pepper.
• In a large bowl, toss the peppers, onion and chicken with the sauce. Spread onto a baking sheet in a single layer. Bake for 10 minutes.
• Meanwhile, heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.
• Once the liquid comes to a boil, stir in the rice, and reduce the heat to low. Cover and cook until the rice is tender and all liquid has been absorbed, about 12 minutes.
• Remove chicken from oven and add the pineapple to the mixture. Return to oven and bake for another 10 minutes.
• To serve, divide the rice between bowls and top with the chicken and veggies. Garnish with cilantro.

HAWAIIAN CHICKEN

Steps:

• Whisk the marinade ingredients together in a large freezer bag or bowl. Remove 1/4 cup to baste chicken while grilling.
• Add chicken, remove excess air, seal and turn to coat. Marinate 4-24 hours (marinate up to 12 hours if using chicken breasts).
• Heat grill to medium-high heat (375-400 degrees F), clean and grease. Add chicken and cook 6-8 minutes per side, or until no longer pink and the chicken registers 165-175 degrees F. Baste the chicken with the reserved 1/4 cup marinade the last 3 minutes.
• Hawaiian chicken is especially delicious with fresh grilled pineapple and cilantro lime rice.

HAWAIIAN CHICKEN OVER COCONUT RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Once hot, brown chicken, in batches if necessary, for 2-3 minutes per side.
• Remove chicken and set aside. If the pan is dry, add a splash of oil. Add in the onion, bell peppers and salt and cook, stirring occasionally until beginning to soften, about 5 minutes.
• Add ginger and garlic and cook until fragrant, about 1 minute.
• Add bbq sauce, pineapple juice, pineapple chunks, vinegar and honey and bring the mixture to a boil. Add back in the chicken and cook until the sauce has thickened and the chicken has cooked through, about 5 more minutes.
• Whisk together the tapioca and the water to create a slurry, then add half of the mixture to the pot. Stir together, until the sauce thickens. If needed, stir in 1 teaspoon more of the slurry at a time until the sauce has reached the desired consistency. Taste and adjust the seasoning, adding more salt as necessary.
• Serve chicken immediately with sauce from the skillet over coconut rice.

HAWAIIAN CHICKEN

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 bell 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.

PINEAPPLE RICE

Steps:

• In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
• Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

ALOHA PINEAPPLE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
• In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
• Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
• Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving. Top with diced bacon and cilantro.

HAWAIIAN CHICKEN

Steps:

• For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
• Add the chicken and marinate anywhere from 2-24 hours.
• Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
• Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
• For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
• Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

HAWAIIAN CHICKEN RECIPE

Steps:

• In a mixing bowl, add pineapple juice from the can (about 1 cup), 1/3 cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
• Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
• Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
• Add diced red bell pepper and cook for 2-3 minutes until it's softened.
• Add pineapple chunks and cook for another 3-4 minutes.
• Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
• Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
• Sprinkle with sesame seeds and chopped green onion before serving.

26 EASY HAWAIIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Hawaiian dish in 30 minutes or less!

HAWAIIAN FRIED RICE

Steps:

• Whisk together soy sauce, sesame oil, and Sriracha in a small bowl and set aside.
• In a large 12-inch skillet, heat vegetable oil over medium-high heat until just smoking.
• Add ham, bell pepper, green onion whites, and yellow onion and cook, occasionally stirring until lightly browned, 7-9 minutes.
• Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
• Add eggs to the skillet and stir them into the other ingredients.
• Stir constantly until eggs are cooked, about 3 minutes.
• Add rice and soy sauce mixture to skillet, stir until combined, and rice is heated through.
• Turn off heat and stir in pineapple and remaining green onions.
• Serve immediately.

HAWAIIAN CHICKEN SHEET PAN MEAL (WHOLE30, PALEO, LOW CARB)

Steps:

• Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spraying with avocado oil spray
• Season chicken breast with salt, pepper and avocado oil and add to a mixing bowl
• Next add diced bell peppers, red onion and Hawaiian BBQ sauce to chicken. Use your hands to coat thoroughly
• Bake in the oven for 20 minutes then remove sheet pan and add pineapple chunks before returning to oven for 10-20 more minutes or until chicken reaches an internal temperature of 165 degrees.
• Remove sheet pan from oven and squeeze lime juice over sheet pan. Add cilantro and sesame seeds to garnish.
• Serve with cauliflower rice to keep things lower carb and paleo/Whole30 or with white rice for a gluten-free meal

HAWAIIAN CHICKEN

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.

HAWAIIAN CHICKEN

Steps:

• 1. Beat together eggs and flour. Then dip chicken into this batter.
• 2. Heat oil in skillet and fry chicken slowly. After all chicken pieces have been cooked, drain chicken onto paper towels and remove excess oil from pan.
• 3. Add the peppers, celery and pineapple chunks to the pan. Then put the fried chicken pieces on top. Do not stir. Pour the pineapple juice and the 1/4 cup of broth, over this. Cover and simmer for 10-15 minutes.
• 4. In a seperate small sauce pan, combine Sweet and Sour sauce ingredients. Cook until thick. Pour over the meat and vegetables just before serving.
• 5. Serve with a side dish of white rice.

HAWAIIAN CHICKEN RECIPE

Steps:

• Chicken:
• Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour then into a container or resealable bag.
• Add the chicken into the bag.
• Marinate anywhere from 2 to 24 hours.
• Heat the grill to medium heat.
• Remove the chicken from the marinade, then grill for 6 to 7 minutes on each side or until the chicken is cooked through.
• Add the pineapple to the grill, then cook for 2 to 3 minutes per side.
• Arrange the pineapple and chicken on a serving plate.
• Coconut Rice:
• Bring the coconut milk and water to a boil, then add in the salt and rice.
• Cover, then reduce the heat to low and let simmer for 18 minutes.
• Stir in the brown sugar.
• Serve the chicken and pineapple with the coconut rice, garnished with lime wedges and cilantro, and enjoy!

INSTANT POT HAWAIIAN CHICKEN

Steps:

• Add rice to the bottom of the Instant Pot. Pour water over, trying not to disturb the rice.
• Sprinkle chicken cutlets with garlic salt and carefully place over the rice, trying not to disturb the rice.
• Mix together BBQ sauce and pineapple tidbits and pour over the chicken cutlets.
• Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 6 minutes and start it.
• Once completely cooked, let set for 5 minutes, then vent and de-pressurize the instapot then open the lid and serve.

LARGE FAMILY HAWAIIAN CHICKEN AND RICE CASSEROLE | BIG FAMILY DINNERS!

Steps:

• Preheat oven to 425 degrees. Prepare two regular 9x13 casserole dishes or one 11x18 casserole dish with nonstick cooking spray.
• In a large bowl, whisk together the brown sugar, liquid aminos, garlic, and chicken broth. Divide between the two casserole dishes. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.
• Cover the dish tightly with aluminum foil. Bake for 55 minutes.
• Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.
• Return the casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.
• Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

HAWAIIAN BBQ CHICKEN RECIPE

Steps:

• First of all, separate the canned slices of pineapples from the juice and reserve both for later use.
• Secondly, add BBQ sauce, soy sauce, reserved pineapple juice, ketchup, sesame oil, onions, powdered or chopped garlic, powdered or chopped ginger in a small mixing bowl, and combine them well. Also, reserve ½ cup of the prepared marinade for later use.
• Then marinate the chicken with the remaining marinade batter, cover it with cling wrap or aluminum foil, and refrigerate for about 2 to 8 hours.
• When it's time to BBQ the chicken, take a water-filled pan and boil the long-grain white rice in it.
• Now, for grilling the chicken, light up your smoker with the woodchips of your choice.
• Grill chicken over the smoker while brushing it using a food brush with reserved marinade and melted butter, especially in the last few minutes, and cook until the internal temperature of the chicken reaches 165 degrees F.
• In a pan, roast some black cumin in vegetable oil and then grease both sides of pineapple slices with vegetable oil. In the last few minutes, grill each side of pineapple slices for at least 2 minutes or until they have slightly softened and formed a grilled texture.
• Finally, top the boiled white rice with deliciously grilled chicken and pineapple slices for serving your meal. Sprinkle some thinly sliced green onions, and here you go. Enjoy!

SWEET HAWAIIAN CHICKEN

Steps:

• Preheat the oven to 350 F. Season the chicken pieces with salt and pepper. Dredge them in the cornstarch until fully covered.
• Dip each piece into the beaten eggs
• Heat the oil in a large cast-iron or oven-safe skillet and cook the chicken pieces until browned
• Mix the pineapple juice, brown sugar, soy sauce, minced garlic, sriracha, and cornstarch until well combined, and add this sauce to the chicken. Mix in the chopped red bell pepper and pineapple tidbits to the skillet as well. Bake for one hour, mixing every 15 minutes to cover the chicken with the sauce. Serve with green onions and white rice.

HAWAIIAN CHICKEN RECIPE

Steps:

• Heat 1 ½ tablespoons of oil in a large skillet over medium high heat. In a large bowl, toss chicken thighs with flour to coat. Brown chicken thighs for 3-4 minutes per side or until golden brown. Remove to plate.
• Add ½ tablespoon oil to the same skillet and add red onion and red pepper. Cook for 5 minutes, stirring occasionally.
• In a medium bowl, mix brown sugar and cornstarch. Stir in the juice from the canned pineapple, minced garlic, ginger, salt, and pepper.
• Add the sauce to the skillet and heat until the mixture comes to a boil. Turn down heat and simmer for 2 minutes or until sauce has thickened.
• Return chicken to the skillet and stir to coat with sauce. Cover skillet and cook on medium heat for 10-15 minutes or until chicken is no longer pink inside.
• Garnish with green onions and sesame seeds and serve with rice.

HAWAIIAN RICE WITH CRUSHED PINEAPPLE

Steps:

• Add 1 cup rice to a saucepan.
• Drain crushed pineapple in a 2 cup measuring cup.
• Fill remaining cup with water until you have 2 cups. Add to saucepan.
• Add crushed pineapple and butter. Heat on medium high until boiling.
• Once boiling, reduce heat to simmer and cover. Cook for 15-20 minutes or until rice is cooked.
• Remove from heat. Stir well. Add lime juice, zest and mix well. (optional sugar is added here as well)
• Serve topped with chopped cilantro.