AMAZING HAWAIIAN CHICKEN CHILI
This is a hearty chicken chili with sweet pineapple and a few subtle kicks of spice that the whole family will enjoy.
Provided by Jessica and Antonia
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h15m
Yield 12
Number Of Ingredients 19
Steps:
- Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
- Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
- Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
- Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
- Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 32.7 g, Cholesterol 44.1 mg, Fat 4.4 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 1.8 g, Sodium 807.9 mg, Sugar 19.6 g
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
FRIED CHILI PEPPER CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT3h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
- For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
- For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
- For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
- Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
- When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
- For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
- Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
- Plate with rice and finish by sprinkling with green onions and furikake.
HAWAIIAN CHICKEN CHILI
Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.
Provided by BothFex
Categories Chicken
Time 1h10m
Yield 1 large pot of chili, 8 serving(s)
Number Of Ingredients 13
Steps:
- In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
- Add garlic, onion and bell pepper and cook for 2 more minutes.
- Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
- Next day, reheat on stove top, stir in pineapple and serve.
- *Note about chicken: recipe originally calls for 12 chicken breasts.
- I found this a bit excessive and so tweaked the measurement.
- I find 7-8 breasts works for me.
- I guess it depends on how well endowed your chickens were.
- Judge accordingly.
Nutrition Facts : Calories 395.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 83.2, Sodium 1652.1, Carbohydrate 49.5, Fiber 11.7, Sugar 26.3, Protein 35.1
TANGY HAWAIIAN CHICKEN
This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!
Provided by Shannon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
- Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
- Serve the chicken on a bed of rice with the sauce covering it, or to the side.
Nutrition Facts : Calories 672.5 calories, Carbohydrate 119.5 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 0.6 g, Sodium 3791.9 mg, Sugar 19.3 g
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