POLYNESIAN HONEY-PINEAPPLE CHICKEN
A sweet glaze livens up extra-tender chicken, making a mouth-watering dish perfect for cookouts. Try it with grilled fresh pineapple on the side.
Provided by Midwest Living
Categories Food
Time 7h20m
Number Of Ingredients 7
Steps:
- For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature.
- Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
- Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals).
- Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes. Makes 6 to 8 servings.
POLYNESIAN HONEY-PINEAPPLE CHICKEN
I have submitted this recipe as it was originally written however I prepare it slightly different. The original recipe calls for the marinade that the chicken was in to be used as the basting sauce but I am not comfortable with that. I double the marinade & after it has cooled I use 3/4 of the sauce to marinate the meat & reserve 1/4 of the marinade to use as the basting sauce while cooking. This marinade also works on pork. Prep times does not include marinating.
Provided by Nanette62
Categories Weeknight
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
- Bring to a boil, reduce heat.
- Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
- Cool to room temperature.
- Place chicken pieces in a plastic bag or shallow dish.
- Pour in marinade& marinate chicken at least 6 hours or up to 24 hours.
- Drain chicken pieces, reserving marinade.
- Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.
Nutrition Facts : Calories 447.8, Fat 19.1, SaturatedFat 5.2, Cholesterol 177.4, Sodium 890.3, Carbohydrate 25.2, Fiber 0.2, Sugar 21.9, Protein 42.6
POLYNESIAN CHICKEN
A sweet, delicious and attractive dish, this easy-to-prepare recipe also produces a scrumptious sauce.
Provided by katii
Categories Chicken Breast
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together first 5 ingredients.
- Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
- Sir together pineapple juice, soy sauce, and sugar in a small bowl.
- Drizzle over chicken.
- Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
- Scatter pineapple and olives (if using) over chicken.
- Bake, uncovered, for about 5-10 minutes until heated through.
- Enjoy!
Nutrition Facts : Calories 232.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1085.2, Carbohydrate 24.3, Fiber 1.3, Sugar 18.2, Protein 29.7
HONEY PINEAPPLE CHICKEN
I adapted a dinnertime favorite for my slow cooker because it's so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. 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 and adding a little water if necessary.
Nutrition Facts :
HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
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).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
POLYNESIAN CHICKEN
This recipe is absolutely delicious. It is very summery recipe since you can grill and enjoy a nice summer afternoon. I got this recipe from the Publix Family Style Magazine Summer 2010 edition. I have made the recipe once and cant wait to make it again. It is very good and can be made pretty quickly!
Provided by anadabest
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
- Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
- Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.
POLYNESIAN PINEAPPLE CHICKEN
Make and share this Polynesian Pineapple Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
- Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
- Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
- Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
- Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
- Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
- Serve over brown rice or rice noodles.
Nutrition Facts : Calories 395.6, Fat 10.2, SaturatedFat 1.2, Cholesterol 72.6, Sodium 786.5, Carbohydrate 48.7, Fiber 5.5, Sugar 29.1, Protein 29.4
POLYNESIAN HONEY-PINEAPPLE CHICKEN RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 7
Steps:
- For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature. Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally. Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals). Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes.
HAWAIIAN PINEAPPLE CHICKEN
Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." - Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 463 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 582mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 1g fiber), Protein 35g protein.
HONEY-PINEAPPLE CHICKEN
This recipe was a grand champion winner! From Midwest Living. If your garlic cloves are large, 2 cloves minced is plenty. Chicken thighs or other meaty pieces may be used instead of drumsticks. Marinating time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
- Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
- Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.
Nutrition Facts : Calories 298.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 593.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.6, Protein 28.4
HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE
Make and share this Hawaiian Chicken and Pineapple Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
POLYNESIAN PULLED CHICKEN
I love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. -Becky Walch, Manteca, California
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through., Serve with buns and, if desired, sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 523 calories, Fat 10g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 1431mg sodium, Carbohydrate 68g carbohydrate (30g sugars, Fiber 2g fiber), Protein 40g protein.
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