Maui Chicken Recipes

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

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:

• 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:

• To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
• To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
• With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• To prepare salad, in large skillet, bring 3 cups water to a boil.
• Add chicken; return liquid to a boil.
• Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
• With slotted spoon, remove chicken from liquid; discard liquid.
• Set chicken aside to cool.
• Cut cooled chicken into bite-size pieces; place into medium bowl.
• Add 2 tablespoons dressing; toss to combine.
• In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
• Top fruit mixture with chicken mixture; sprinkle with coconut.
• Serve garnished with mint sprigs.
• SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
• PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.