Hula Dip Recipes

SLOW-COOKER HULA CHICKEN

Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!

Provided by By Tieghan Gerard

Categories Entree

Time 6h15m

Yield 4

Number Of Ingredients 11

Slow-Cooker Hula Chicken image

Steps:

In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 48 g, TransFat 0 g

Ingredients

1 cup pineapple juice
1/3 cup soy sauce
1/2 cup ketchup
1 tablespoon rice vinegar
1/3 cup packed brown sugar
2 cloves fresh garlic, finely chopped or grated
1 tablespoon grated gingerroot
1 to 2 tablespoons Sriracha sauce
2 lb boneless skinless chicken thighs or breasts
1 can (16 oz) crushed or diced pineapple, drained, juice reserved
Chopped fresh cilantro, if desired

INSTANT POT® HULA CHICKEN

An unexpected ingredient list makes this tropical chicken dinner recipe surprisingly delicious! Chicken thighs are browned and then cooked in a sweet-and-savory pineapple sauce before being shredded and served with rice. It's the perfect solution for a quick dinner that brings big flavor to the table.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

Instant Pot® Hula Chicken image

Steps:

In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
If desired, serve warm over a bed of rice topped with cilantro.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, ServingSize About 1/2 Cup, Sodium 660 mg, Sugar 20 g, TransFat 0 g

Ingredients

1 cup pineapple juice
1/4 cup soy sauce
2 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, patted dry
2 cans (8 oz each) crushed or diced pineapple, drained
1/3 cup packed brown sugar
1/3 cup ketchup
1 tablespoon rice vinegar
1 to 2 tablespoons Sriracha sauce
2 tablespoons cornstarch
Chopped fresh cilantro leaves, if desired

FESTIVE PINEAPPLE BOAT

"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9

Festive Pineapple Boat image

Steps:

Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.

Nutrition Facts :

Ingredients

1 large fresh ripe pineapple
2 medium firm bananas, sliced
2 kiwifruit, peeled and sliced
1/4 cup packed brown sugar
3 tablespoons coarsely chopped pecans
Dash ground cinnamon
Dash ground nutmeg
3 tablespoons sweetened shredded coconut
Fresh strawberries, optional

HULA DIP

This recipe came from an advertisement for Velveeta cheese in the March 1990 issue of Woman's Day magazine. Great served with chicken nuggets, broccoli florets, or baby carrots for dipping!

Provided by loof751

Categories Cheese

Time 12m

Yield 8 serving(s)

Number Of Ingredients 3

Hula Dip image

Steps:

Cut the Velveeta into cubes. Place Velveeta, juice, and curry powder in a medium saucepan. Stir over low heat until Velveeta melts.
Serve warm with dippers - chicken nuggets and assorted veggies are great!

Nutrition Facts : Calories 89.8, Fat 6.2, SaturatedFat 4, Cholesterol 22.4, Sodium 420, Carbohydrate 3.9, Fiber 0.1, Sugar 3, Protein 4.6

Ingredients

1/2 lb Velveeta cheese
1/4 cup pineapple juice
1 teaspoon curry powder

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In a small sauce pan combine all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat.
In a small bowl whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until thickened, then remove from heat.
Season chicken pieces with salt and pepper. Spray a large pan or nonstick skillet with cooking spray and cook chicken 8-10 minutes until browned and cooked through. Add chopped red peppers and cook 1-2 minutes longer.
Add sauce to pan and stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired.

Hula Dip Recipes

SLOW-COOKER HULA CHICKEN

Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!

INSTANT POT® HULA CHICKEN

FESTIVE PINEAPPLE BOAT

"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.

HULA DIP

This recipe came from an advertisement for Velveeta cheese in the March 1990 issue of Woman's Day magazine. Great served with chicken nuggets, broccoli florets, or baby carrots for dipping!

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