Honolulu Chicken Recipes

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HONOLULU CHICKEN



Honolulu Chicken image

Easy one pot chicken dinner that we enjoy at home or cooking in our Dutch oven while camping. A family favorite.

Provided by Debs Cookin

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt
1 dash black pepper
1 (10 ounce) jar peach preserves
1/2 cup barbecue sauce
1/2 cup onion, chopped
2 tablespoons soy sauce
1 (6 ounce) can water chestnuts

Steps:

  • Coat chicken with seasoned flour.
  • Brown in a small amount of oil. Drain.
  • Combine peach preserves, barbecue sauce, chopped onion, and soy sauce; pour over chicken.
  • Cover and simmer 40 minutes or until chicken is tender, adding water chestnuts during last 10 minutes.
  • Serve with rice.

Nutrition Facts : Calories 354.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 765.3, Carbohydrate 53, Fiber 2, Sugar 30.6, Protein 27

HAWAIIAN CHICKEN



Hawaiian Chicken image

This is a recipe that has been a family favorite for decades. My aunt gave it to my mom when she asked for it, I don't know where my aunt got this recipe. We would serve this on top of some white rice.

Provided by Raincloud_specialty

Categories     Chicken Breast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

6 large chicken breasts, cut in half
1/2 cup butter
1 (15 ounce) can pineapple chunks
1/2 cup pressed brown sugar
4 tablespoons cornstarch
1/4 cup very hot water
2 teaspoons salt
1/2 cup vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
2/3 cup ketchup
2 teaspoons soy sauce

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.

Nutrition Facts : Calories 275.7, Fat 14.5, SaturatedFat 6.8, Cholesterol 66.7, Sodium 720.8, Carbohydrate 20.7, Fiber 0.5, Sugar 17.2, Protein 15.8

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 :

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

HULI HULI CHICKEN



Huli Huli Chicken image

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother's teriyaki-style sauce. It was such a hit that he decided to market it with the name "huli huli." Huli means "turn" in Hawaiian and refers to how it's prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from "Aloha Kitchen: Recipes from Hawai'i" by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Provided by Margaux Laskey

Categories     dinner, barbecues, poultry, main course

Time 8h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup ketchup
1/2 cup soy sauce
1/2 cup packed light or dark brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 1/2 to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

Steps:

  • In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
  • When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

GRILLED HAWAIIAN CHICKEN



Grilled Hawaiian Chicken image

This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.

Provided by Amy Snider Husk

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

3 pounds skinless, boneless chicken thighs, trimmed
2 cups water
2 cups low-sodium soy sauce
1 (13.5 ounce) can coconut milk
1 ½ cups brown sugar
1 bunch green onions, chopped
¼ cup white onion, chopped
1 teaspoon sesame oil
½ teaspoon minced garlic

Steps:

  • Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken from marinade and discard the marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 529.8 calories, Carbohydrate 36 g, Cholesterol 106 mg, Fat 28.6 g, Fiber 1.9 g, Protein 33.4 g, SaturatedFat 14.1 g, Sodium 2240.9 mg, Sugar 28.3 g

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.

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Top Asked Questions

How to cook Hawaiian chicken?
Drain chicken, discarding marinade. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes. What does huli huli mean in Hawaiian?
What is Huli Hawaiian chicken?
“Huli” means “turn” in Hawaiian, and refers to the traditional method of cooking this with a grilling basket, turning it over hot coals. Platter of Huli Huli Hawaiian chicken pictured with macaroni salad. This tropical recipe is all about the marinade – and there’s two key secret ingredients here: pineapple juice – for tropical flavour and sweet.
How to cook pineapple chicken?
In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
How do you make chicken and pineapple fajita sauce?
In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour. I stir the chicken every 15 minutes so that it coated them in the sauce.

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