EASY HAWAIIAN CHICKEN
The slight tanginess of this one-skillet Hawaiian dish is balanced perfectly by the sweetness of pineapple. Serve over brown or white rice.
Provided by GINGERPET
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
- Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
- Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 10.9 g, Cholesterol 65.1 mg, Fat 16.2 g, Fiber 1 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 515.5 mg, Sugar 7.1 g
HAWAIIAN CHICKEN & WHITE RICE - MADE SIMPLE
This recipe is simple, delicious and can be prepared and cooked in one hour. It looks as if you spent the day in the kitchen cooking (at least my husband always thought so). I found this recipe in an American Heart Association cookbook back in the '70's.
Provided by mo_duffy
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Skin, bone, and flour chicken breasts and place in covered casserole dish.
- Mix together the Soy Sauce, Sugar and all of the juice from the can of Pineapple (usually put those ingredients into a gravy mixer and shake vigorously).
- Pour liquid over Chicken Breasts and sprinkle the Parsley on top.
- Bake covered in a 350 degree oven for 45 minutes.
- Add the Pineapple chunks and continue cooking for an additional 15 minutes.
- Prepare the White Rice during the last 15 minutes the casserole is cooking.
- Serve the Chicken over the rice, also place fresh parsley sprigs on the plate.
- I usually make string beans to serve with this dish.
Nutrition Facts : Calories 212.3, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 1051.5, Carbohydrate 19.5, Fiber 0.4, Sugar 12.8, Protein 17.8
HAWAIIAN CHICKEN RICE BOWLS RECIPE
These Hawaiian Bowls are the perfect healthy dinner, full of veggies, fruit and protein
Provided by Kendra Murdock
Categories Main Course
Time 8h20m
Number Of Ingredients 11
Steps:
- In a gallon bag, combine teriyaki marinade and coconut milk.
- Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
- Heat grill to medium-high heat.
- Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
- Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
- For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
- Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
- Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
- Once the chicken and pineapple are done grilling, remove from the grill.
- Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.
Nutrition Facts : Calories 1012 kcal, Carbohydrate 201 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 153 mg, Fiber 6 g, Sugar 46 g, ServingSize 1 serving
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