Hawaiian Pineapple Chicken Food

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.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

SLOW-COOKER HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
• Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
• Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
• Serve with rice and parsley.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish., In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

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 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.

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.

HAWAIIAN CHICKEN

Steps:

• Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
• In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
• In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
• Drain excess oil in the pan except for about 1 tablespoon.
• Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.
• In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved.
• Add to the pan and bring to a boil.
• Add browned chicken.
• Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.
• Add pineapples and bell peppers and cook for about 2 to 4 minutes or until heated through.
• In a small bowl, combine cornstarch and water. Stir until smooth.
• Slowly add cornstarch slurry to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.
• Season with salt and pepper to taste. Serve hot.

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.

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

Steps:

• Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
• Garnish with mint leaves and lime.

11 EASY HAWAIIAN APPETIZERS

Steps:

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

16 EASY HAWAIIAN SIDES YOU'LL LOVE

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious Hawaiian meal to remember!

PINEAPPLE HAWAIIAN CHICKEN

Steps:

• In a large skillet, brown chicken on both sides in 2 tablespoons butter. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 4-5 minutes or until juices run clear. , In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in the lemon juice, zest, soy sauce and thyme. In the same skillet, saute onion in remaining butter until tender. Stir juice mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange peaches and pineapple over chicken; baste with sauce. Cover and microwave for 1 minute or until sauce is bubbly. Serve over rice with remaining sauce if desired.,

HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
• Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
• Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
• Arrange chicken pieces over the vegetables and pineapple.
• In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
• Layer the remaining vegetables and pineapple over the chicken.
• Mix the pineapple juice and wine together; pour evenly over the top.
• Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.

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 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.

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.