Hula Chicken With Pineapple Bbq Sauce Rachael Ray Food

HULA CHICKEN WITH PINEAPPLE BARBECUE SAUCE

Steps:

• Start the rice according to package directions.
• Preheat oven to 400°F.
• Carefully butterfly the chicken breasts with a very sharp knife. Spread open and put into a zip plastic bag with a little water. Pound flat with the back of a cast iron pan or meat mallet.
• Remove from bag. Put 2 pieces of ham and half of the cheese on each breast. Roll up and secure with toothpicks. Sprinkle with salt and pepper, roll in flour until coated.
• Heat 2 tbsp of the oil in a cast iron skillet. Add chicken rolls, seam side down, and cook on each side until golden brown. (About 8 - 10 minutes) Put in oven to finish cooking (about 8 more minutes).
• Meanwhile, heat remaining 1 tbsp oil in medium skillet. Add chopped onion and pineapple. Stir until onion has softened. Add brown sugar, soy sauce, vinegar and tomato paste. Simmer, stirring occasionally until somewhat reduced.
• When done, cut each chicken roll into diagonal slices. Serve with brown rice and the pineapple sauce.

HULA CHICKEN WITH PINEAPPLE BBQ SAUCE - RACHAEL RAY

Steps:

• Preheat oven to 400ºF.
• Get the rice going, according to the package directions.
• With that working, flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.
• With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham in the center. Top it with a small handful of cheese (about 1/4 cup) and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper and toss them lightly in the flour to coat the outside.
• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place the chicken into the pan and cook until each side is golden brown, 8-10 minutes total. Once the roll-ups are golden brown, finish cooking them in the oven for 6-8 minutes.
• While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the onion and pineapple, and cook until the onion begins to get tender, 4-5 minutes. Add in the brown sugar, vinegar, tamari and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and season it with salt and freshly ground black pepper.
• To serve, stir the sliced scallions into the brown rice and put some on each plate. Slice the chicken roll-ups on an angle and pour the sauce over each one.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

GREEK CHICKEN MARINADE FROM RACHAEL RAY

Steps:

• Mix ingredients together. Use as a marinade for chicken, then grill or bake as you wish.

GRILLED TERIYAKI CHICKEN (RACHAEL RAY)

Steps:

• In a large plastic food storage bag, combine teriyaki sauce, oil and grill seasoning.
• Add chicken, close bag and combine to coat evenly.
• Let stand 15 minutes.
• Preheat an outdoor or indoor grill or grill pan to medium-high.
• Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.

CROCK POT HULA CHICKEN

Steps:

• Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir.
• Lay chicken on bottom of pot and cover with carrots and pineapple chunks.
• Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high.
• I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.

MAPLE-WALNUT CHICKEN THIGHS AND CHEDDAR APPLE RICE (RACHAEL RAY)

Steps:

• Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
• In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
• While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
• Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

HULA CHICKEN

Steps:

• Cook green pepper and garlic in oil until tender.
• Blend in soup and pineapple juice; add chicken, pineapple tidbits and soy sauce.
• Heat, stirring occasionally.
• Add macadamia nuts prior to serving.
• Serve over rice or noodles.

SLOPPY CUBANOS - RACHAEL RAY

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add chorizo and cook, stirring, until browned, 2 minutes. Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.
• Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well. Stir in chicken broth and tomato sauce and simmer for a couple of minutes.
• Lightly toast the rolls. Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches, cover with roll tops, and serve.