Beach Bully Baked Hawaiian Boneless Chicken Breast Recipes

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BEACH BULLY BAKED HAWAIIAN BONELESS CHICKEN BREAST



Beach Bully Baked Hawaiian Boneless Chicken Breast image

Make and share this Beach Bully Baked Hawaiian Boneless Chicken Breast recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless chicken breasts
1/4 cup brown sugar
1 1/2 cups pineapple juice
3 tablespoons soy sauce
1/4 teaspoon of fresh grated ginger
2 fresh garlic cloves, minced
1/2 cup cooking sherry
2 cups fresh pineapple chunks
1 tablespoon vanilla extract
1/4 cup butter
1 1/2 cups granulated sugar

Steps:

  • Marinate the chicken for 4 hours; remove and save marinade.
  • Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
  • Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

Nutrition Facts : Calories 701.5, Fat 21.2, SaturatedFat 8.7, Cholesterol 113.1, Sodium 671.8, Carbohydrate 78.1, Fiber 1, Sugar 71.7, Protein 31.9

HAWAIIAN BAKED CHICKEN



Hawaiian Baked Chicken image

"Here's a sweet and tangy way to dress up chicken," suggests Leona Callen from Anna Maria, Florida. "Pineapple and brown mustard pair perfectly for marinating the poultry, which comes out of the oven moist and tender."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

12 boneless skinless chicken thighs (about 3 pounds)
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

  • Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.

Nutrition Facts : Calories 0g sugar total.

TANGY HAWAIIAN CHICKEN



Tangy Hawaiian Chicken image

This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!

Provided by Shannon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

1 (8 ounce) can pineapple tidbits with juice
1 cup soy sauce
1 teaspoon onion powder
2 tablespoons white sugar
¼ cup lemon juice
2 tablespoons barbeque sauce
½ teaspoon curry powder
4 boneless, skinless chicken breast halves
salt and pepper to taste
½ cup finely chopped onion
½ cup finely chopped celery
2 ½ cups uncooked white rice
4 cups water

Steps:

  • In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
  • Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
  • Serve the chicken on a bed of rice with the sauce covering it, or to the side.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 119.5 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 0.6 g, Sodium 3791.9 mg, Sugar 19.3 g

BAKED HAWAIIAN CHICKEN



Baked Hawaiian Chicken image

I created this recipe one year when I needed to serve 75 fourth graders at their annual Valentine's Dance. It was a huge success with the kids. See if your picky eaters will enjoy it! I serve it over rice.

Provided by angie_pangie

Categories     Chicken Breast

Time 45m

Yield 3 oz chicken, sauce and pineapple, 6 serving(s)

Number Of Ingredients 9

1 lb boneless chicken breast half
1 teaspoon salt
1 (20 ounce) can pineapple slices
1 garlic clove, pressed
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, crumbled
1 (10 ounce) jar maraschino cherries, halves

Steps:

  • Preheat oven to 400°F.
  • Rinse chicken and place in a shallow casserole dish or 9X13 pan. Sprinkle chicken with salt.
  • Drain pineapple, reserving juice.
  • Mix pineapple juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard and rosemary until cornstarch is smooth.
  • Pour sauce over chicken.
  • Arrange pineapple slices over the chicken and place a cherry inside of each pineapple center.
  • Cover the pan and bake for 30 minutes.
  • Remove the cover and bake for 5 minutes longer.
  • Spoon sauce over the chicken (and rice) when serving.

Nutrition Facts : Calories 280.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 63.6, Sodium 481.6, Carbohydrate 33.7, Fiber 2.9, Sugar 27.3, Protein 23.3

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