HAWAIIAN GRILLED CHICKEN
This has become a family favorite! The key to the delicious flavor is letting the chicken sit in the marinade overnight, and then letting the cooked chicken sit in the green onion-butter bath! Suggested sides would be steamed rice, green salad, and sliced fresh pineapple for a meal that will transport you to the islands!
Provided by Laura Dietz Mulholland
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h45m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
- When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 17.8 g, Cholesterol 136.5 mg, Fat 22.1 g, Fiber 0.4 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 747.2 mg, Sugar 14.7 g
POULTRY ESSENTIALS: EASY CRISPY CHICKEN THIGHS
I made this recipe for a quick, tasty late night/early morning meal. I served it with some leftover chicken-stock-infused white rice. You could add additional spices; however, I wanted to keep this simple, and I wanted to taste the wonderful flavors of the chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
- Gather your Ingredients (mise en place).
- Place a rack in the middle position, and preheat the oven to 250f (120c).
- Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
- Place in the preheated oven for 45 - 50 minutes.
- Add the butter to a sauté pan, over medium-high heat.
- When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
- Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
- PLATE/PRESENT
- Slice, and serve with your favorite side. Enjoy.
- Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
- Keep the faith, and keep cooking.
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
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).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
CHICKEN WITH PINEAPPLE SAUCE
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
POULTRY ESSENTIALS: PINEAPPLE SOY CHICKEN THIGHS
This is a flavorful dish that comes together with rather common ingredients. Quick to put together with a minimum of utensils. Serve over rice or flat noodles. Yummy stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 40m
Number Of Ingredients 18
Steps:
- 1. PREP/PREPARE
- 2. You will need a good size ovenproof skillet with a cover, to make this recipe.
- 3. You will note that my photos reflect making these in All-Clad mini pans. I assume you will be using a large pan for all 4-chicken thighs and that is how the instructions are written. What I did is divide the recipe ingredients by four and divided them among the four pans. Regardless of whether you use one pan or four, the recipe steps remain the same.
- 4. When it comes to diced green chiles in a tin, my favorite brand, hands down, is Hatch. They come mild, medium or hot. And the great news is that if you do not use the whole can, you can freeze what is left and save for another recipe.
- 5. I made this recipe with boneless/skinless chicken thighs; however, you could use any part of the chicken; even bone-in. But make sure it is skinless. The skin adds too much fat to sauce. Come to think about it, this recipe might do well with beef or even pork. However, I am not willing to go there... yet.
- 6. Gather your ingredients (mise en place).
- 7. Whisk the sauce ingredients together in a bowl, and reserve.
- 8. The best way to accomplish this is to whisk everything together, except the pineapple chunks, and when combined add the pineapple chunks to the bowl.
- 9. Add the oil and butter to a skillet over medium heat.
- 10. When the foaming subsides, give the skillet a swirl and add the chicken thighs.
- 11. Cook about 2 - 3 minutes per side.
- 12. You want them to brown slightly on the outside, but not cook through. This helps to create additional levels of flavor for the recipe.
- 13. Remove the chicken from the skillet and reserve.
- 14. Add the reserved sauce ingredients to the skillet, bring up to a simmer, then use a wooden spoon to scrap up any brown bits that formed during the cooking of the chicken and dissolve them into the liquid.
- 15. Those browned bits are called "fonds" and they are little dried nuggets of flavor.
- 16. Continue to simmer for 5 - 8 minutes, stirring occasionally.
- 17. Add the chicken thighs and cook covered for about 8 - 10 minutes.
- 18. During this time, turn the chicken every 4 -5 minutes.
- 19. Remove the lid and remove the chicken, then continue to simmer and reduce the sauce, about an additional 15 - 18 minutes.
- 20. Once the sauce begins to thicken, it is close to being finished, whether you have met the prescribed time or not. It is ready when it will coat the back of a spoon.
- 21. While the sauce is simmering and thickening, cut the chicken into bite-size pieces.
- 22. Add the chicken back to the pan and allow to warm through... about 3 - 4 minutes.
- 23. PLATE/PRESENT
- 24. I like to serve this rustic, right in the skillet, and let people scoop out a portion. I also have a nice bowl of steamed rice on the side. Enjoy.
- 25. Keep the faith, and keep cooking.
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