Potluck Polynesian Chicken Recipes

POLYNESIAN CHICKEN

Steps:

• In small bowl, combine soy sauce, brown sugar, ginger, and garlic and mix well.
• Allow to stand for at least 30 minutes to let flavors develop.
• Place chicken on plate.
• Brush both sides of each chicken breast with soy sauce mixture.
• Cover and let stand for 15 minutes at room temperature to marinate.
• Heat grill.
• When ready to barbecue, oil grill rack.
• Place chicken on gas grill over medium high heat.
• Cook for 10 to 15 minutes or until chicken is tender and juices run clear, turning once.
• Top each with pineapple slice during last few minutes of cooking time.
• Serve sprinkled with coconut, if desired.

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:

• 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!

POLYNESIAN BUFFET CHICKEN

Steps:

• Melt butter in a 13x9-inch baking pan.
• Wash and dry chicken.
• Combine next 6 ingredients. Add egg and reserved pineapple juice. Beat until blended.
• Dip chicken in batter. Shake off excess and roll in coconut. Dip chicken in butter and turn dipped side up in pan.
• Bake at 350 degrees for 40 minutes. Top with pineapple slices and continue to bake for 20-30 minutes until tender. (A meat thermometer should register 180 degrees).

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.

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.

POTLUCK POLYNESIAN CHICKEN RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.
• Pour buttermilk into a shallow bowl. Combine flour, salt and pepper in a separate shallow bowl.
• Dip chicken in buttermilk and dredge in flour mixture.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned; transfer to baking pan.
• Drain pineapple, reserving juice. Add enough water to equal 1½ cups liquid.
• Combine sugar and cornstarch in a medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger.
• Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly. Pour over chicken.
• Bake, uncovered, 30 minutes. Add pineapple and green pepper strips. Bake 15 minutes longer, or until chicken is tender and no longer pink in the center.
• Serve over rice, if using.