Hawaiian Chicken Or Polynesian Chicken Recipes

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HAWAIIAN CHICKEN OR POLYNESIAN CHICKEN



Hawaiian Chicken or Polynesian Chicken image

A really tasty dish that is neither too "pineapple-y" or too overwhelmed by spices. This is either a wonderful dinner dish or a great party item. You'll be the hit of any pot luck. It couldn't be easier to make, and you can even substitute chicken wings for the breasts and turn this into a mouth-watering appetizer. The scent of this dish cooking will have your family or friends salivating. Serve with rice or couscous and ENJOY! (Note added: Please add more seasoning if you like. One review notes this is tasteless which it certainly is not. But common sense in cooking calls for the chef to make sure a dish is seasoned to taste before taking it off of the stove.) NOTE: For a diet requiring limited fats and cholestrol, remove skin and fat from pan once the chicken had cooked, and reduce the amount of canola oi.

Provided by DeSouter

Categories     Curries

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breast halves (skin and bones)
1/2 cup vegetable oil or 1/2 cup canola oil
1 large onion, cut in half and sliced very thin
4 stalks celery, sliced thin on an angle
1 tablespoon mild curry powder
1 (20 ounce) can crushed pineapple
sea salt, to taste
freshly cracked pepper, to taste
1 tablespoon cornstarch
1 (14 1/2 ounce) can chicken broth

Steps:

  • Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
  • Remove from pan and remove all but 2 tablespoons of the oil.
  • Add the curry powder to the oil and cook for 1 minute on medium heat.
  • Add onions and celery, cooking until the celery is soft.
  • Add pineapple, broth and a small amount of salt and pepper, if desired.
  • Simmer for 2 minutes and add chicken back into the pan.
  • Cook, simmering for 35-45 minutes with pan covered.
  • Remove chicken.
  • Make a loose paste with cornstarch and a small amount of water.
  • Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
  • Pour over chicken.
  • Serve with rice or couscous.

Nutrition Facts : Calories 376.4, Fat 25.6, SaturatedFat 4.5, Cholesterol 46.4, Sodium 295.1, Carbohydrate 20, Fiber 1.9, Sugar 15.4, Protein 17.6

POLYNESIAN CHICKEN



Polynesian Chicken image

Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
20 chicken leg quarters, skin removed
1/3 cup vegetable oil
2 cups orange juice
1-1/2 cups pineapple juice
1/4 teaspoon ground ginger
1 can (20 ounces) pineapple chunks, drained
2 cans (11 ounces each) mandarin oranges, drained
1 cup sliced almonds, toasted
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

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

POLYNESIAN CHICKEN



Polynesian Chicken image

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

3/4 cup pineapple juice (sweetened or unsweetened)
2 tablespoons honey
1 tablespoon dijon-style mustard
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 garlic clove, minced
12 chicken thighs (skinned if desired) or 12 chicken drumsticks (skinned if desired)
salt
fresh ground pepper

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.

HAWAIIAN CHICKEN



Hawaiian Chicken image

You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. -Lois Miller, Watertown, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup butter, melted
1 can (20 ounces) pineapple chunks
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1/3 cup ketchup
1/4 cup cider vinegar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Pinch ground ginger

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.

Nutrition Facts :

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

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