Chicken Breast Hawaiian Recipes

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!

Steps:

• Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce.
• Cook on High for 4 to 5 hours.

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.

Steps:

• Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
• Cream butter and chili powder. Blend in coconut.
• Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
• Chill two hours.
• Preheat oven to 400 degrees F.
• Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
• Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
• Remove skewers.
• Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
• Sweet and Sour Sauce Instructions:.
• Melt shortening in small skillet over medium heat.
• Add onion; cook until tender.
• Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
• Keep warm until served.

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°.

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.

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).