HAWAIIAN GRILLED CHICKEN AND PINEAPPLE
This is so yummy and really hits the spot especially in the summer months when it is warm and dinner outside is the answer! Time does not include marinading time.
Provided by QueenJellyBean
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
- Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
- Pound chicken breasts to even thickness of about 1/2 inch.
- Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
- Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
- Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
- When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
- Top chicken with pineapple and serve over rice.
- Serves 6.
Nutrition Facts : Calories 655.7, Fat 22, SaturatedFat 3.2, Cholesterol 75.5, Sodium 2822.1, Carbohydrate 78.3, Fiber 2.5, Sugar 17.8, Protein 35.5
ANGEL HAIR AND HAWAIIAN GRILLED CHICKEN
This is a delicious way to prepare chicken! Brown sugar-ey, sweet pineapple-ey, and with just the right amount of fresh ginger! Cook this during the week, on the weekends, and it's great for guests! You may substitute the macadamia nuts for sliced almonds if you wish. Note* The marinating time is included in the prep time.
Provided by FLUFFSTER
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the soy sauce, brown sugar, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 Celsius of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 min., stirring Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish.
- Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.
Nutrition Facts : Calories 607, Fat 12.2, SaturatedFat 2, Cholesterol 49.4, Sodium 3149, Carbohydrate 91.8, Fiber 4.6, Sugar 41.3, Protein 34.5
GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES
Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!
Provided by FoodieGeek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h26m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
- Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
- To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 53.1 g, Cholesterol 91.8 mg, Fat 19 g, Fiber 1.9 g, Protein 38.1 g, SaturatedFat 7.7 g, Sodium 1399.7 mg, Sugar 28.8 g
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- Preheat grill pan - until screaming hot, - spraying with cooking spray before adding chicken chunks from the marinate and placing the pineapple chunks around the chicken until all have been added to the grill. When chicken releases from grill, no cheating, turn and grill the chicken and the pineapple on the other side.
- Take the marinade left in the baggie and add it to a small saucepan and heat until boiling. Mix cornstarch and water together in a small bowl. When marinade is boiling, slowly add the cornstarch mixture and return to a boil and stir until thickened.
- Take the chicken and the pineapple from the grill and add to the thickened sauce and stir well until all is well coated.
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