Chili Chicken Pukalani Maui Style Recipes

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AMAZING HAWAIIAN CHICKEN CHILI



Amazing Hawaiian Chicken Chili image

This is a hearty chicken chili with sweet pineapple and a few subtle kicks of spice that the whole family will enjoy.

Provided by Jessica and Antonia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 2h15m

Yield 12

Number Of Ingredients 19

2 pounds skinless, boneless chicken breast halves
1 cup barbeque sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
½ teaspoon white sugar
1 (20 ounce) can pineapple chunks
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
salt and pepper to taste

Steps:

  • Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
  • Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
  • Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
  • Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
  • Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 32.7 g, Cholesterol 44.1 mg, Fat 4.4 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 1.8 g, Sodium 807.9 mg, Sugar 19.6 g

HAWAIIAN CHICKEN CHILI



Hawaiian Chicken Chili image

Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.

Provided by BothFex

Categories     Chicken

Time 1h10m

Yield 1 large pot of chili, 8 serving(s)

Number Of Ingredients 13

1 (20 ounce) can chunk pineapple, drained and juice reserved
8 -12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 garlic cloves, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Steps:

  • In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
  • Add garlic, onion and bell pepper and cook for 2 more minutes.
  • Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
  • Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
  • Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
  • Next day, reheat on stove top, stir in pineapple and serve.
  • *Note about chicken: recipe originally calls for 12 chicken breasts.
  • I found this a bit excessive and so tweaked the measurement.
  • I find 7-8 breasts works for me.
  • I guess it depends on how well endowed your chickens were.
  • Judge accordingly.

Nutrition Facts : Calories 395.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 83.2, Sodium 1652.1, Carbohydrate 49.5, Fiber 11.7, Sugar 26.3, Protein 35.1

HULI HULI PINEAPPLE CHICKEN



Huli Huli Pineapple Chicken image

This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'

Provided by Mark Bender

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h35m

Yield 12

Number Of Ingredients 10

1 (20 ounce) can crushed pineapple in juice
¾ cup brown sugar
½ cup shoyu (Japanese soy sauce)
⅓ cup ketchup
⅓ cup red wine
¼ cup Worcestershire sauce
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
4 drops liquid smoke, or more to taste
3 (3 1/2) pound fryer chickens, quartered

Steps:

  • Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
  • Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade; discard used marinade.
  • Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.3 g, Cholesterol 239.2 mg, Fat 30.1 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 8.3 g, Sodium 911.1 mg, Sugar 11.1 g

HAWAIIAN-STYLE CHILI



Hawaiian-Style Chili image

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Provided by Christian

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 40m

Yield 10

Number Of Ingredients 9

2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Steps:

  • Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
  • Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g

HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  • Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  • Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  • Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

HAWAIIAN CHICKEN I



Hawaiian Chicken I image

This was given to me by my best friend years ago and is a favorite of our family!

Provided by Barbara Childers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h30m

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
2 cups teriyaki sauce, divided
6 pineapple rings
½ cup butter, melted
¾ cup packed brown sugar
¾ cup soy sauce
¾ cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce

Steps:

  • Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
  • In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g

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