Polynesian Chicken 4 Ingredients Recipes

POLYNESIAN PINEAPPLE CHICKEN

Steps:

• In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
• Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
• Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
• Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
• Serve over brown rice or rice noodles.

POLYNESIAN CHICKEN

Steps:

• Mix together first 5 ingredients.
• Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
• Sir together pineapple juice, soy sauce, and sugar in a small bowl.
• Drizzle over chicken.
• Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
• Scatter pineapple and olives (if using) over chicken.
• Bake, uncovered, for about 5-10 minutes until heated through.
• Enjoy!

TANGY POLYNESIAN CHICKEN

Steps:

• Combine all of the ingredients except the chicken in a small bowl. Whisk to combine. Pour over chicken. Marinate, turning occasionally 2-3 hours or overnight.
• Prepare a hot fire. Remove chicken from sauce and place skin side down on an oiled grill, reserving sauce.
• Grill, turning once, until chicken is browned on both sides, about 15 minutes per side.
• Continue grilling, turning and basting frequently with the sauce until chicken is cooked through.

SWEET & SOUR POLYNESIAN CHICKEN

Steps:

• Mix raw cubed chicken with 1 Tbsp garlic, 1 Tbsp ginger, and 2 Tbsp soy sauce. Leave to marinate while you prep the veggies.
• Make sauce mix: You should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). In a bowl, combine pineapple juice, chicken broth, brown & white sugars, vinegar, cornstarch, and remaining soy sauce. Salt to taste and set aside.
• Place large nonstick skillet or wok over medium-high heat. When pan is hot add 2 Tbsp cooking oil and chicken (discard marinade). Brown chicken cubes, then remove from pan and keep warm. Wipe out skillet with paper towel then add remaining 1 Tbsp oil. Add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. Add snow peas and stir-fry for about 2 more minutes. The veggies should be crisp-tender.
• Add pineapple chunks and sauce mix to pan. Add reserved chicken cubes. Bring to a simmer and cook until sauce thickens.
• Serve over hot Jasmine Rice.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

POLYNESIAN CHICKEN

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.

POLYNESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
• Sprinkle green onion and cilantro over top and serve.