Waikikichickensalad Recipes

HAWAIIAN CHICKEN SALAD

Steps:

• Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
• Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
• Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
• Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
• Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

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.

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD

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.

CHICKEN WAIKIKI

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.

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!

WAIKIKI CHICKEN SALAD

Steps:

• In a medium bowl, beat cream cheese until fluffy.
• Mix in miracle whip and 2 tablespoons of reserved pineapple juice.
• Stir in pineapple tidbits (I sometimes use 2 cans if I want more pineapple), chicken, almonds and grapes.
• Chill until serving.
• Great on Hawaiian rolls, or on top of Bibb lettuce.
• ADD-IN IDEAS: maraschino cherries, mandarin oranges, cilantro, macadamia, walnuts or pecans instead of almonds.