Hawaiian Chicken Evie And Sara Lee Recipes

HAWAIIAN CHICKEN

Steps:

• For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
• Add the chicken and marinate anywhere from 2-24 hours.
• Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
• Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
• For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
• Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

HAWAIIAN CHICKEN I

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!

HAWAIIAN CHICKEN

Steps:

• Set oven to 350°F.
• Place chicken in baking dish.
• Melt butter in large skillet on low heat.
• Mix corn starch and hot water in glass or small bowl until well blended; set aside.
• Add excess pineapple juice from can of pineapple chunks.
• Sprinkle pineapple chunks over chicken.
• Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended.
• Turn skillet to medium heat and let simmer for 2 minutes.
• Stir in ketchup and soy sauce.
• Stir in corn starch mixture and blend well, sauce will become very thick.
• Let simmer 2-3 more minutes.
• Pour sauce over chicken and pineapple chunks.
• Bake chicken for 50-60 minutes, or until chicken is cooked completely through.
• Remove with caution, pan may be heavy and it will be hot.

HAWAIIAN CHICKEN BOWL

Steps:

• Preheat an oiled grill pan over medium heat.
• Mix the teriyaki and sweet chile sauce in a bowl and set aside.
• Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
• Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
• Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.

HAWAIIAN BAKED CHICKEN

Steps:

• Arrange chicken in a shallow baking dish coated with nonstick 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 degrees F for 35-45 minutes or until a meat thermometer reads 180 degrees F.

HAWAIIAN CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.

HAWAIIAN CHICKEN - EVIE AND SARA LEE

Steps:

• Season chicken and brown in oil on all sides in large skillet. Add undrained pineapple and soy sauce. Cover and simmer for 5 minutes. Add water and cornstarch blended. Cook, stirring until thickened and add celery, tomatoes, green pepper. Cover and simmer 10 minutes. Serve with rice. Makes 4 - 5 servings.