CHICKEN LUAU BY KUANA TORRES
We were very excited to kick off season 14 of Cooking Hawaiian Style with the multi-talented singer songwriter Kuana Torres. We had Kuana in our kitchen 7 seasons ago and thought it was about time to bring him back. His mana'o on Hawaiian culture and cuisine makes for an extra special episode. In addition to singing, Kuana spends much of his time online these days conducting hula work shops and lei making classes, this pandemic has not slowed him down one bit. Kuanaʻs Chicken Lūʻau recipe is definitely worth a try.
Provided by As Seen On OC16
Categories Chicken Recipes
Time 6h5m
Number Of Ingredients 5
Steps:
- Boil leaf down until soft (4 to 5 hrs).
- Remove from pot and into strainer. Drain well.
- In a separate pot, boil chicken for 30 to 35 minutes or until soft.
- Remove from pot, cool, shred and set aside.
- Heat stove to medium/low setting and add lūʻau leaf back into pot.
- Stir in coconut milk.
- Keep a constant stir so that burning does not occur (20 minutes).
- Add shredded chicken and stir (5 minutes).
- Turn stove off.
- Add salt to taste. Finished
Nutrition Facts : Calories 1337 kcal, Carbohydrate 19 g, Protein 14 g, Fat 145 g, SaturatedFat 128 g, Cholesterol 1 mg, Sodium 89 mg, Sugar 1 g, ServingSize 1 serving
LUAU CHICKEN
This recipe tastes like it took a lot of effort to prepare when, in fact, it is very, very easy.
Provided by Marty
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat.
- Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 19.8 g, Cholesterol 82.5 mg, Fat 8.3 g, Fiber 1.7 g, Protein 31.3 g, SaturatedFat 2.3 g, Sodium 356.3 mg, Sugar 11.9 g
LUAU CHICKEN
This recipe was originally called "Chicken Delight" and came from my mother. I don't know where she got it from. I re-named it "Luau Chicken" for use at a Hawaiian themed party.
Provided by Stephanie Kraft
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Depending on how many people you have, you can increase or decrease this recipe very easily.
- Put the drummettes or wings or chicken pieces in a baking dish.
- Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
- If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
- Increase portions for more drummetes or wings.
- Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.
POLYNESIAN CHICKEN
Polynesian Chicken is a great retro Chinese restaurant dish. Made with a few large pieces of crispy, batter-fried seasoned chicken breast, set on a bed of shredded Chinese vegetables in a luscious brown sauce, you'll thoroughly enjoy this Polynesian chicken
Provided by Bill
Categories Chicken and Poultry
Time 1h
Number Of Ingredients 28
Steps:
- Carefully split the chicken breast into two thinner pieces that are roughly the same size. Sprinkle the salt, white pepper, onion powder, and garlic powder on both sides of the chicken breast, and set aside.
- Make the batter by mixing all of the batter ingredients in a bowl until combined. Do not overmix! Meanwhile, heat 4 cups of canola oil in a small wok or cast-iron frying pan until it reaches 350 degrees F. Use a candy thermometer to check the temperature, because you don't want to burn the batter before the chicken is cooked.
- Dip both of the chicken breasts into the batter and fry until golden brown (about 2-3 minutes on each side), turning the chicken pieces often in the oil. Set the fried chicken aside on a wire rack to drain off any excess oil.
- If you are unsure whether or not the chicken is done, you can cut into one of the pieces to make sure the juices are no longer pink. However, the chicken is cut thin, so it's relatively easy to cook it until it's just done. This is important for achieving a tasty chicken dish.
- Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add in the Shaoxing wine, followed by the napa cabbage. Continue to stir-fry for 30 seconds, and stir in the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper.
- Next, add the snow peas and give everything a quick stir. Add the hot chicken stock. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.
- Transfer the vegetable mixture to a plate. Slice the chicken into 1½-inch wide pieces, and place on top of the bed of vegetables. Serve immediately with white rice!
Nutrition Facts : Calories 249 kcal, Carbohydrate 16 g, Protein 16 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 976 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
LUAU GRILLED CHICKEN AND PINEAPPLE
This recipe with grilled pineapple makes very juicy chicken and is a great way to get your family to eat well without them knowing it! Serve with jasmine rice and fresh tomato slices.
Provided by slsawyer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine coconut milk, Hawaiian marinade, and garlic powder in a dish large enough to marinate the chicken breasts. Add chicken. Cover and marinate in the refrigerator, turning every 3 to 4 hours, about 24 hours.
- Combine coconut milk, cinnamon, vanilla extract, and butter flavoring in a dish. Add pineapple. Cover and marinate in the refrigerator, at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken on hot grill; discard marinade. Cook chicken, without pressing or poking, and flipping only twice, 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). Transfer chicken to a platter; let rest for 4 to 5 minutes.
- Place pineapple on the hot grill and cook on medium-high heat for 2 to 3 minutes per side. Transfer grilled pineapple to the platter with the chicken.
Nutrition Facts : Calories 587.1 calories, Carbohydrate 63.6 g, Cholesterol 67.2 mg, Fat 20.2 g, Fiber 4.6 g, Protein 34.3 g, SaturatedFat 11.1 g, Sodium 3142.4 mg, Sugar 49.9 g
CHICKEN LUAU
This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.
Provided by treehuggingmom
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
- Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
- Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
- Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
- Serve with rice.
LUAU CHICKEN SANDWICHES
"A friend at work gave me the recipe for this marinade," recalls Denise Pope of Mishawaka, Indiana. "After grilling the tender chicken a few times for company, I decided to turn it into a sandwich." It's complemented by a pineapple ring and a mild dill and mustard sauce.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.
Nutrition Facts : Fat 10 g fat (1 g saturated fat), Cholesterol 14 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 44 g carbohydrate, Fiber 2 g fiber, Protein 10 g protein.
CHICKEN AND PORK LAU LAU
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- For the luau leaves, have a large bowl of ice water standing by. In a large pot fitted with a steamer basket (or use a stainless steel colander with handles), steam the luau leaves until soft but still bright green, and then plunge the steamer basket into the ice water to stop the cooking. Set the steamer basket on a utility platter or over a pot to let drain well and cool.
- Lay the steamed luau leaves out on your work surface, then lay a piece of chicken or a piece of pork on each leaf topped with a piece of fish. Season with sea salt. Enclose the meat and fish in the luau leaves and then package them in ti leaves or aluminum foil. If you are using ti leaves, arrange the leaves perpendicular to each other in across arrangement. The stem of the ti leaf acts as the "string" to tie the package shut. The chicken and pork lau lau can then be cooked in an imu (the earthen oven) or in a conventional oven at 350 degrees F until cooked through, about 1 hour. For a description of the imu, please refer to the recipe for Whole Kahlua Pig Roasted in an Imu for a Luau.
SLOW COOKER LUAU CHICKEN
As long as you're cooking bacon for breakfast, save some for the slow cooker. In four hours, you'll be saying aloha to lunch! -Cindy Lund, Valley Center, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.
Nutrition Facts : Calories 375 calories, Fat 17g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 637mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
EASY CHICKEN LUAU
My friend served this at her son's birthday party and I immediately asked for the recipe. She gave it to me verbally and I was surprised by how simple it was! I had to post it so I wouldn't forget about it, since I don't have it on paper. Hope you enjoy! Everyone at the party loved it. Taro leaves are traditional in this recipe, but my friend made it with spinach and it was still delicious.
Provided by GiddyUpGo
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Saute the chicken in the oil until just cooked through.
- Add the cream of chicken soup and the coconut milk. Heat until simmering.
- Add the spinach.
- Serve over steamed white rice.
HAWAIIAN CHICKEN LUAU
A favorite at any luau here in Hawaii or on the mainland. We make it on the mainland when we visit family.
Provided by ediekamioka
Categories Chicken Breast
Time 55m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet.
- Simmer for 5 minutes and serve.
CHICKEN LUAU
Make and share this Chicken Luau recipe from Food.com.
Provided by CJAY8248
Categories < 4 Hours
Time 1h10m
Yield 1 chicken, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cover chicken with water; Add ginger, salt and pepper. Simmer until tender (approx. 1 hour). Place luau leaves in large pot; add water, salt, onion and MSG. Simmer on medium heat for about 1 hour. Drain the luau leaves. Just before serving, heat coconut milk and add to drained leaves. Drain chicken pieces and mix into cooked leaves; serve warm. Note: Fish or squid may be substituted for chicken.
- * Spinach can be substituted for luau leaves. Fresh spinach cooks very quickly. If using frozen spinach, cook according to package directions, drain and proceed as above.
Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 10.8, Cholesterol 51.8, Sodium 1157.8, Carbohydrate 45.4, Fiber 7.5, Sugar 4.1, Protein 16.6
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- Fruit Kabobs. When I make finger foods for a party, I always try to find the ones that look the prettiest and take the least amount of effort to make.
- Pineapple Upside Down Cupcakes. Making these tiny, beautiful cupcakes is so easy! Put a bit of brown sugar, some crushed pineapples, melted butter, and a cherry in a muffin tin.
- Hawaiian Hot Dogs with Grilled Pineapple and Teriyaki Mayo. Even hot dogs taste better when they’re Hawaiian-style hot dogs. I’m not sure whose idea it was to pile pineapples, teriyaki mayo, peppers, and onions on top of hot dogs, but that person is a genius.
- Aloha Burgers. It’s unbelievable how effortless it is to turn some foods from “regular” foods into “Hawaiian” recipes. Sometimes, it’s as simple as adding some teriyaki sauce and a slice of pineapple.
- Spam Musubi. These tasty treats combine two unlikely things: Japanese rice balls (musubi) and Spam. Somehow, though, it works. The presentation is really what sells me on these.
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- Pineapple Cream Popsicles. Anything with the phrase “two-ingredient” in the title is something that I’m going to enjoy. These two-ingredient pineapple cream popsicles are no exception.
- Bacon-Wrapped Pineapple Bites. If the thought of bacon-wrapped pineapple bites doesn’t make your mouth water a little, then I’m not sure what to think about you.
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- Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
- Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
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