Baked Hawaiian Pineapple Chicken Teriyaki Recipes

HAWAIIAN PINEAPPLE CHICKEN

Hawaiian Pineapple Chicken image

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

Ingredients

¼ cup butter
⅓ cup ketchup
¼ cup brown sugar
2 teaspoons cornstarch
¼ cup vinegar
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon Worcestershire sauce
1 (9 ounce) can crushed pineapple
3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks

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

TERIYAKI AND PINEAPPLE CHICKEN

Teriyaki and Pineapple Chicken image

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Provided by HEZZZ1223

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 ¼ cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
¼ cup all-purpose flour

Steps:

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g

TERIYAKI PINEAPPLE DRUMSTICKS

Teriyaki Pineapple Drumsticks image

We have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks keep everyone happy. -Erica Allen, Tuckerton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon garlic salt
1 tablespoon minced chives
1-1/2 teaspoons paprika
1-1/2 teaspoons pepper
1/2 teaspoon salt
24 chicken drumsticks
1/2 cup canola oil
1 can (8 ounces) crushed pineapple
1/2 cup water
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup yellow mustard
4 teaspoons cornstarch
2 tablespoons cold water

Steps:

Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan., Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp., Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.

Nutrition Facts : Calories 360 calories, Fat 22g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 540mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.

HAWAIIAN TERIYAKI CHICKEN

Hawaiian Teriyaki Chicken image

Got this from a friend from my church. This is not a recipe that you would make for dinner unless you have several hours before dinner time. It's well worth the wait and is excellent served over cooked rice.

Provided by LARavenscroft

Categories Chicken Thigh & Leg

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs skinless chicken thighs, fat removed (about 8-10 pieces)
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup sugar
1/2 cup gluten-free soy sauce
1/4 cup vinegar
1 garlic clove, chopped fine
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon pepper
1 (8 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 325°F.
Place chicken in a casserole dish.
Combine all ingredients (except pineapple) and pour over chicken.
Bake covered for 2 hours.
Stir several times while baking.
Add pineapple just before serving.
Serve over cooked rice.

Nutrition Facts : Calories 548.3, Fat 13.4, SaturatedFat 3.4, Cholesterol 282.6, Sodium 294.2, Carbohydrate 36.2, Fiber 0.5, Sugar 33.2, Protein 67.2

HAWAIIAN PINEAPPLE CHICKEN

Hawaiian Pineapple Chicken image

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

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons canola oil
1 cup sugar
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules
1/4 teaspoon ground ginger
1 can (20 ounces) unsweetened sliced pineapple
1/2 cup cider vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into rings
Hot cooked rice

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.

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