Easy Chicken Luau Recipes

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.

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.

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.

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.

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.

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.