Waikiki Chicken Salad Recipes

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CHICKEN WAIKIKI



Chicken Waikiki image

Here's a spectacular spin on sweet-and-sour chicken. Aloha!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

3 1/2 cups chicken broth
1 1/2 cups uncooked regular long-grain white rice
1 can (20 oz) pineapple chunks in juice
1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
1/3 cup cider vinegar
2 tablespoons soy sauce
1 medium red bell pepper, cut into 1-inch pieces (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
6 boneless skinless chicken breasts (about 1 1/2 lb)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed.
  • Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple.
  • Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice.
  • Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Nutrition Facts : Calories 560, Carbohydrate 96 g, Cholesterol 70 mg, Fiber 2 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 49 g, TransFat 0 g

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.

Provided by Shirlie Burns

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 6

2 (3 ounce) packages cream cheese, softened
⅓ cup creamy salad dressing, e.g. Miracle Whip ™
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 ½ cups seedless grapes, halved

Steps:

  • In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 19 g, Cholesterol 79.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 555.3 mg, Sugar 14.7 g

CHICKEN WAIKIKI



Chicken Waikiki image

Make and share this Chicken Waikiki recipe from Food.com.

Provided by cajun chef in Louis

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 chicken pieces, your choice
1/2 cup flour
1/3 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper (I add more)
1 (20 ounce) can sliced pineapple
1 cup sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green pepper, cut crosswise in 1/4 inch circles

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.

CHICKEN WAIKIKI BEACH RECIPE - (4/5)



Chicken Waikiki Beach Recipe - (4/5) image

Provided by rmulleni

Number Of Ingredients 14

2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortening
1 teaspoon salt
1/4 teaspoon pepper
Sauce
1 can (1lb, 4 oz) sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green pepper, cut crosswise in 1/4 inch circles

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.

WAIKIKI BEACH CHICKEN AND PINEAPPLE



Waikiki Beach Chicken and Pineapple image

The sauce for this dish is somewhat like a sweet and sour sauce, but has a brighter flavor and is easier to make. I have made this many times and always gets rave reviews. Rumor has it this dish was once on the menu at a popular restaurant on Waikiki Beach.

Provided by Two Socks

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 cup flour
1 (20 ounce) can pineapple chunks in juice
3/4 cup cider vinegar
2 tablespoons soy sauce
1 cup sugar
1/2 teaspoon ginger
1 chicken bouillon cube
1/4 cup cold water
2 tablespoons cornstarch
1 large green pepper
3 cups hot cooked rice, for serving

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.

Nutrition Facts : Calories 693, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.7, Sodium 884.9, Carbohydrate 130.9, Fiber 2.8, Sugar 71.9, Protein 32.1

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD



Mimi's Curried Hawaiian Chicken Salad image

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Provided by LEGALPEACH

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 15

Number Of Ingredients 11

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Steps:

  • Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  • In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  • Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  • Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g

WAIKIKI BEACH CHICKEN



Waikiki Beach Chicken image

Make and share this Waikiki Beach Chicken recipe from Food.com.

Provided by Christine

Categories     Chicken

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 chicken, cut up (I use 6 boneless, skinless chicken breast halves)
1/2 cup flour
1/3 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper
1 (20 ounce) can sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 bouillon cube (chicken)
1 large green pepper, sliced

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!

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