Alohawings Recipes

BAKED ALOHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
• Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.

ALOHA CHICKEN WINGS

Steps:

• Cut wings into sections and discard tips or save for another use.
• Place wings in a large resealable plastic ziplock bag.
• Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.
• Pour mixture over wings in bag and seal.
• Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.
• Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
• Bake wings at 350F for 1 hour.

ALOHA WINGS

Steps:

• In a large mixing bowl, whisk the soy sauce, crushed pineapple, hoisin, crushed pepper, vinegar, honey, brown sugar, garlic, ginger, and rum.
• Place the wings in the marinade, making sure they are thoroughly coated.
• Marinate for 4 hours in the refrigerator.
• Preheat the oven to 375.
• Remove the wings from the marinade with tongs. Reserve the remaining marinade.
• Place the wings on a 2 inch deep baking dish, making sure you spread them out flat.
• Bake for 15 minutes, then turn and baste with the remaining marinade.
• Bake for an additional 10-15 minutes, or until browned and cooked through.

CHICKEN ALOHA

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.