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
TAHITIAN CHICKEN
Baked Chicken pieces combine with pineapple and orange soy sauce... a delicious taste of the islands!
Provided by boldlyreal
Categories Whole Chicken
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Arrange chicken in a single layer in ungreased 13"x9" baken pan or dutch oven, sprinkle with salt and pepper; set aside.
- Combine soy sauce,ginger, onion, garlic, brown sugar, reserved pineapple juice, and orange juice; pour over chicken. Cover and refrigerate 1 hour or overnight.
- Preheat oven to 350. Turn chicken and bake covered for 30 minutes. Uncover, and bake 20 to 25 minutes more, until golden or juices run clear or thigh pieces cook to 160 with meat thermometer.
- Remove chicken to a platter and keep warm.
- Skim fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thick and bubbly. Add pineapple and oranges and warm through; pour sauce and fruit over chicken. Serve with cooked rice or ramen noodles.
Nutrition Facts : Calories 442.8, Fat 17.5, SaturatedFat 5, Cholesterol 85, Sodium 621.9, Carbohydrate 45.4, Fiber 1.5, Sugar 15.5, Protein 24.9
CHICKEN AND TATER TOT CASSEROLE
Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge recipe for pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
- Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.
POLYNESIAN PEACH CHICKEN
This is a delicious, fairly quick, attractive main dish. Serve over rice.
Provided by Bill Thompson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 25.8 g, Cholesterol 97 mg, Fat 26.7 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 6 g, Sodium 449.3 mg, Sugar 11.9 g
TAHITIAN CHICKEN
Make and share this Tahitian Chicken recipe from Food.com.
Provided by tuttifrutti1
Categories Chicken
Time 2h30m
Yield 4 lbs
Number Of Ingredients 8
Steps:
- 1. Mix together eggs, milk and salt. Coat chicken with this mixture.
- 2. Dip chicken pieces into orange juice, then coconut. Refrigerate 1 hour.
- 3. Melt butter in baking dish and arrange chicken in dish. Baste with butter.
- 4. Bake at 400 degrees uncovered for 1 hour. Turn and bake another 1/2 hr or until tender.
- 5. Serve hot, garnished with orange pieces.
Nutrition Facts : Calories 1192.4, Fat 86, SaturatedFat 43, Cholesterol 411.8, Sodium 2911.9, Carbohydrate 45.7, Fiber 5.4, Sugar 37.7, Protein 60.3
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 BUFFET CHICKEN
I've been making this easy dish for over 40 years, and everyone I serve it to just loves it. Whenever I have a luau, it's on the menu.
Provided by Susie L.
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 13x9-inch baking pan.
- Wash and dry chicken.
- Combine next 6 ingredients. Add egg and reserved pineapple juice. Beat until blended.
- Dip chicken in batter. Shake off excess and roll in coconut. Dip chicken in butter and turn dipped side up in pan.
- Bake at 350 degrees for 40 minutes. Top with pineapple slices and continue to bake for 20-30 minutes until tender. (A meat thermometer should register 180 degrees).
Nutrition Facts : Calories 619.5, Fat 49.8, SaturatedFat 33.2, Cholesterol 157.9, Sodium 1396.5, Carbohydrate 27.4, Fiber 6.5, Sugar 8, Protein 19.5
TAHINI CHICKEN
The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.
Provided by Elaine Geiger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g
TAHITIAN CHICKEN CASSEROLE
Make and share this Tahitian Chicken Casserole recipe from Food.com.
Provided by ElaineAnn
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dredge chicken pieces in flour and brown in shortening.
- Spread rice in the bottom of a roasting pan and arrange chicken pieces on top.
- Combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan.
- Heat until butter is melted and all ingredients combined.
- Pour over chicken. Cover tightly with foil and bake at 350° for 45 minutes.
- Uncover and bake another 15 minutes.
Nutrition Facts : Calories 322.3, Fat 17.6, SaturatedFat 11, Cholesterol 45.8, Sodium 409.6, Carbohydrate 38.5, Fiber 0.9, Sugar 14.2, Protein 3.5
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