Hawaiian Chicken Entrees

Chicken Hawaiian I

4 whole boneless skinless chicken breasts, halved
1/4 c. butter or margarine
2 tsp. chili powder
1/4 c. flaked coconut
1 egg slightly beaten
3/4 c. dry bread crumbs
1 tsp. salt
1/4 cup plus 2 tablespoons shortening
4 pineapple slices
2 cooked sweet potatoes (quartered)
2 firm bananas, peeled and cut in half lengthwise

Sweet and Sour Sauce

2 T. shortening
1/4 c. finely chopped onion
1/2 c. catsup
1/2 c. apricot preserves
1 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. curry powder

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 compined 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.

Chicken Hawaiian II

1 Chicken, cut in 8ths
1 T. Flour
2 tsp. Salt
1 pinch White pepper
4 T. Oil

Sauce:

1 can Crushed pineapple
2 tsp. Soy sauce
1/2 lg. Onion, sliced
1 lg. Green pepper, cut in thin strips
2 tsp. Brown sugar
2 tsp. cornstarch mixed with 2 T. Chicken stock

Shake chicken pieces with seasoned flour in a bag to coat. Saute in oil until brown on all sides in a large pan. Transfer to a casserole and cook covered 45 minutes at 350 degrees.

Meanwhile, make the sauce in the same pan. Saute onion & pepper strips about 5 minutes & add remaining ingredients. Simmer 3 minutes until thick & clear & pour over chicken in casserole. Cook 10 minutes more until tender.

Chicken and Broccoli/Rice Casserole

(This is a recipe that you should prep, get all your ingredients together, before you put it together.)

2 to 3 chicken breast (cooked, boil in water, add 1 tsp. chicken base)
1 pkg. (16 oz) frozen broccoli, uncooked
1 box flavored rice, cooked
1 c. mayonnaise
1 can cream of mushroom soup
Juice of 1 lemon
1/2 c. cracker crumbs
1/2 c. grated Cheddar cheese

Cook chicken, then cut into bite-size chunks. Cook box rice. Mix mayonnaise, soup, and lemon juice. Grate cheese, and make cracker crumbs.

Mix cooked rice with broccoli, layer in 9 x 13-inch casserole. Add cooked chicken on top of rice mixture. Pour mayonnaise mixture over the chicken. Sprinkle with cracker crumbs and grated cheese. Bake at 350 degrees for 30 minutes. Serves 10.

Chicken Luau

(Although tradition calls for this Hawaiian luau favorite to be made with taro leaves, spinach can be substituted.)

1 chicken cut into pieces
1 T. vegetable oil
1 tsp. salt
Water as needed
3 lbs. taro leaves (or fresh spinach)
2 T. butter or margarine
Salt
1 can coconut milk

In a large pot, add vegetable oil and heat. Add the chicken pieces and brown lightly, turning frequently. Add enough water to cover the chicken. Simmer for about 30 minutes. Pour out the liquid.

If spinach is used instead of taro leaves, rinse the spinach thoroughly in water. Drain the water from the spinach.

Heat 2 tablespoons butter or margarine in the pot. Add the drained chicken. Season with salt to taste and simmer. Add spinach (or 1-2 lbs. of taro leaves), as well as 1 cup coconut milk to chicken. Simmer for 5-10 minutes and serve.

Chicken (or Beef) Teriyaki Sticks

3 lb. sliced chicken (or flank steak)
1/3 c. brown sugar, packed
1/2 c. soy sauce
1 clove garlic, crushed
1 (1/2-inch) piece ginger root, crushed

Soak your skewers in water, so that they will not burn on the barbecue.

Place chicken in a bowl. Combine sugar, soy sauce, garlic and ginger, marinate chicken at least 30 minutes. Then thread your chicken on the skewers. Broil over hot coals for 3 to 5 minutes on each side.

Hawaiian Baked Chicken 57

2 lb broiler-fryer chicken pieces
Salt and Pepper
1 (8-1/2 oz) can pineapple, drained (reserve juice)
2 T. pineapple juice, from reserve juice
1/3 c. Heinz 57 Sauce
2 T. honey

Season chicken with salt and pepper. Place chicken in baking dish. Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken. Bake in 350 degrees oven, 1 hour or until tender; baste occasionally. Arrange pineapple slices over chicken during last 5 to 10 minutes of baking.

Hawaiian Kabobs

1/2 c. soy sauce
1/2 c. Unsweetened pineapple juice
1/4 c. Vegetable oil
1 T. Brown sugar
1 tsp. Garlic powder
2 tsp. Ground ginger
1 tsp. Dry mustard
1/4 tsp. Freshly ground pepper
1-1/2 lb Skinless boneless chicken breast, cut in 1" cubes
15-1/4 oz Unsweetened pineapple chunks, drained
1 lg Green bell pepper, cut in 1" pieces
12 med Fresh mushrooms
18 Cherry tomatoes
3 c. Hot cooked rice

Combine first 8 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes; let cool. Pour mixture into a shallow dish; add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally. Remove chicken from marinade, reserving marinade.

Alternate chicken, pineapple, green pepper, mushrooms and tomatoes on 12 (7-inch) skewers. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade. Serve over hot cooked rice.

Huli Huli Chicken with Honey Lime Glaze

1 sm Chicken (2-3 pounds)
3 Cloves garlic
2 sprigs thyme, fresh
Salt and Pepper

Honey Lime Glaze:

1 c. Honey
1 c. Shoyu (soy sauce)
1 c. Lime juice
4 tsp. Brown sugar

Rub the chicken inside and out with salt, pepper and garlic. Place the thyme under the skin and in the cavities. Place chicken on the spit and cook over very hot coals, or cut chicken in half and cook on hibachi. Baste with Honey Lime Glaze every few minutes.

Place glaze ingredients in sauce pot and bring to boil. Remove from heat and use as basting sauce for huli huli chicken.

NOTES : On almost any Saturday driving around one of the Hawaiian Islands you can smell the delicious aroma of Huli Huli Chicken as it roasts over keawe charcoal. It's a favorite fund raiser and is traditionally cooked on raised Hibachi-like grills lined up in a great long line.

Hawaiian BBQ Sauce

3/4 c. Pineapple juice
1/2 c. Vegetable oil
1/3 c. Soy sauce
1/4 c. Lemon juice
1/4 c. Molasses
1 tsp. Ground ginger

Combine all ingredients, stirring well. Use sauce to baste chicken or pork when grilling.

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