Waikiki Beach Chicken And Pineapple Recipes

WAIKIKI BEACH CHICKEN

Steps:

• Heat oven to 350*.
• Coat chicken with flour.
• Heat oil in large frying pan and brown chicken on all sides.
• Remove to a shallow roasting pan.
• Arrange pieces skin side up.
• Sprinkle with salt and pepper.
• Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
• Add water to make 1 1/4 cups.
• Mix in cornstarch to dissolve.
• In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
• Bring to a boil for 2 minutes.
• Pour over chicken.
• Bake uncovered for 30 minutes.
• Add pineapple slices and peppers.
• Bake 30 minutes more.
• Serve with rice and enjoy!

WAIKIKI BEACH CHICKEN AND PINEAPPLE

Steps:

• Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
• Set aside.
• Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
• Coat chicken with flour, shaking off any excess.
• Place chicken in prepared dish and place in oven while preparing sauce.
• Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
• Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
• Combine cornstarch and water and blend until smooth.
• Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
• Boil for two minutes, whisking vigorously.
• The sauce should thicken and turn clear after boiling for about 1 minute or so.
• Pour sauce over chicken and lower oven temperature to 350°F.
• Bake for 20 minutes.
• Meanwhile, remove stem and seeds from green pepper and remove white veins.
• Slice into rings and set aside.
• Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
• To serve, place about 2/3 cup rice on plate and top with a chicken breast.
• Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
• Serve at once.
• NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
• Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.

CHICKEN WAIKIKI BEACH

Steps:

• 1. Wash chicken, pat dry with paper towels. Coat chicken with flour.
• 2. Heat oil in a large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
• 3. Meanwhile preheat oven to 350 degrees F.
• 4. Make sauce. Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1 1/4 cups.
• 5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly for 2 minutes. Pour over chicken.
• 6. Bake uncovered for 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

CHICKEN WAIKIKI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
• Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
• Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
• Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

CHICKEN WAIKIKI BEACH RECIPE - (4/5)

Steps:

• Wash chicken; pat dry with paper towels. Coat chicken with flour. 2. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper. 3. Meanwhile, preheat oven to 350F. 4. Make Sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 3/4 cups. 5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly; boil 2 minutes. Pour over chicken. 6. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish., In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.