Polynesian Honey Pineapple Chicken Recipe 455

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish., In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze 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.

POLYNESIAN HONEY-PINEAPPLE CHICKEN

Steps:

• For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature.
• Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
• Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals).
• Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes. Makes 6 to 8 servings.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

POLYNESIAN HONEY-PINEAPPLE CHICKEN RECIPE - (4.5/5)

Steps:

• For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature. Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally. Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals). Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes.

HONEY PINEAPPLE CHICKEN

Steps:

• In a small bowl, blend pineapple juice and honey.
• Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.

HONEY PINEAPPLE CHICKEN

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze 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 and adding a little water if necessary.

POLYNESIAN PINEAPPLE CHICKEN

Steps:

• In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
• Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
• Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
• Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
• Serve over brown rice or rice noodles.

POLYNESIAN HONEY-PINEAPPLE CHICKEN

Steps:

• For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
• Bring to a boil, reduce heat.
• Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
• Cool to room temperature.
• Place chicken pieces in a plastic bag or shallow dish.
• Pour in marinade& marinate chicken at least 6 hours or up to 24 hours.
• Drain chicken pieces, reserving marinade.
• Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.