Hawaiian Chicken Breasts 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:

• 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).

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:

• 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:

• Chop onions using only 1" of green tops.
• Saute in 1 tablespoons.
• of butter until glazed.
• Transfer to crock pot.
• Coat chicken breasts in seasoned flour.
• Saute in butter until brown on both sides.
• Transfer to crock pot.
• Drain pineapple, pour juice over chicken.
• Cover and cook on low 3 to 4 hours (high 1 1/2 to 2 hours) or until breasts are tender.
• Saute pineapple slices in butter until golden.
• Place on heated plate.
• Top each with a chicken breast.
• Slice avocado into 8 lengthwise strips.
• Place 2 strips on each chicken breast.
• Serve pan drippings over rice.

Steps:

• Drain pineapple but reserve the juice. Set aside.
• Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
• Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
• Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
• Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
• Place rolled chicken in a lightly greased baking dish in one layer.
• Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
• Dot with butter and bake at 400 degrees for 25 minutes or until done.

Steps:

• 1. Preheat oven to 350 degrees. Arrange chicken pieces in baking dish that just fits their size, without too much space in between.
• 2. Stir together pineapple and Thousand Island Dressing. Pour over chicken breasts.
• 3. Bake, covered with foil, for 30 minutes. Remove foil and continue baking 20 - 30 more minutes, depending on thickness of chicken pieces, until chicken is well done and coating glistens.
• 4. Serve with rice and stir-fried vegetables.

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:

• Combine egg beaters with oil. Dip chicken in egg mixture. Shake in bag with bread crumbs and bake in 325 degree oven til browned, about 25 minutes. Dissolve remaining dry ingredients in pineapple juice and pour over chicken. Cover and continue cooking until tender, approximately five minutes.