Oriental Waikiki Chicken Inspired By Nancy And Dale Recipes

CHICKEN WAIKIKI

Steps:

• Wash chicken, pat dry with paper towels. Coat chicken with flour.
• Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
• Preheat oven to 350°F.
• Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.
• Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.

WAIKIKI BEACH CHICKEN

Steps:

• Heat oven to 350*.
• Coat chicken with flour.
• Heat oil in large frying pan and brown chicken on all sides.
• Remove to a shallow roasting pan.
• Arrange pieces skin side up.
• Sprinkle with salt and pepper.
• Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
• Add water to make 1 1/4 cups.
• Mix in cornstarch to dissolve.
• In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
• Bring to a boil for 2 minutes.
• Pour over chicken.
• Bake uncovered for 30 minutes.
• Add pineapple slices and peppers.
• Bake 30 minutes more.
• Serve with rice and enjoy!

ORIENTAL SESAME CHICKEN

Steps:

• Put butter in skillet and brown chicken.
• Arrange in a 13x9-inch baking dish.
• In saucepan mix marmalade, lemon juice, sugar, cornstarch and soy sauce.
• Bring to boil and pour over chicken.
• Bake uncovered for 50 minutes in a 350-degree oven.
• Add mandarin orange segments and water chestnuts.
• Continue to bake another 10 minutes or until tender.
• Sprinkle with sesame seeds and serve.

CHICKEN WAIKIKI BEACH RECIPE - (4/5)

Steps:

• Wash chicken; pat dry with paper towels. Coat chicken with flour. 2. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper. 3. Meanwhile, preheat oven to 350F. 4. Make Sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 3/4 cups. 5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly; boil 2 minutes. Pour over chicken. 6. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.

DALE'S WAIKIKI BBQ CHICKEN

Steps:

• 1. Flatten chicken breast between pieces of wax paper or plastic wrap with a mallet and cut into serving size pieces.
• 2. Season chicken with salt and black pepper, then dredge in flour, shaking off excess.
• 3. Heat oil about an inch deep in a large skillet and brown pieces of chicken on both sides and drain.
• 4. Whisk together the crushed pineapple, bbq sauce, cornstarch and ginger.
• 5. Place chicken in a clean skillet and cover with sauce. Bring mixture to a boil, then reduce heat, cover and simmer for 25-35 minutes or until chicken is cooked through.
• 6. Garnish with chinks of pineapple if desired.

CROCK POT WAIKIKI CHICKEN

Steps:

• Dump all in crock pot cook on high for 1 hour.
• Cook on low for 7 hours.
• Serve over rice.
• Enjoy.

WAIKIKI BEACH CHICKEN AND PINEAPPLE

Steps:

• Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
• Set aside.
• Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
• Coat chicken with flour, shaking off any excess.
• Place chicken in prepared dish and place in oven while preparing sauce.
• Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
• Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
• Combine cornstarch and water and blend until smooth.
• Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
• Boil for two minutes, whisking vigorously.
• The sauce should thicken and turn clear after boiling for about 1 minute or so.
• Pour sauce over chicken and lower oven temperature to 350°F.
• Bake for 20 minutes.
• Meanwhile, remove stem and seeds from green pepper and remove white veins.
• Slice into rings and set aside.
• Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
• To serve, place about 2/3 cup rice on plate and top with a chicken breast.
• Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
• Serve at once.
• NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
• Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.