Best Aloha Chicken Recipes

ALOHA CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
• Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.

CHICKEN ALOHA

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture 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.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

ALOHA CHICKEN WINGS

Steps:

• Cut wings into sections and discard tips or save for another use.
• Place wings in a large resealable plastic ziplock bag.
• Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.
• Pour mixture over wings in bag and seal.
• Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.
• Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
• Bake wings at 350F for 1 hour.

BAKED ALOHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
• Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.

ALOHA CHICKEN

Steps:

• Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat.
• In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear and chicken is cooked thoroughly. Remove and keep warm.
• Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine juice and cornstarch until smooth. Add to skillet.
• Stir in honey, soy sauce, and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through.
• Serve over rice.

ALOHA CHICKEN & RICE

Steps:

• Preheat oven to 400°F. Mix rice, pineapple with juice, broth and green peppers in 13x9-inch baking dish.
• Measure 1/2 cup coating mix and place in plastic bag; coat chicken strips as directed on package. Place chicken on rice mixture.
• Bake 30 minutes or until chicken is cooked through.

ALOHA CHICKEN WINGS

Steps:

• Cut wings into sections and discard tips
• place wings in a large resemble plastic ziplock bag.
• Stir together preserves, sherry, orange juice concentrate, soy sauce, born sugar, oil, garlic and ginger until thoroughly combined.
• pour mixture over wings in back and seal
• work marriage over all parts of chicken winds and allow wings to marinate, refrigerate for 6 hours or overnight
• place wins on a foil covered backing pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.

CHICKEN ADOBO ALOHA

Steps:

• Marinate chicken meat for 1 hour.
• In a medium pot, simmer meat in marinade for about 5 minutes.
• Remove.
• Heat oil in a skillet and cook chicken until golden brown.
• Return to marinade and simmer until chicken is tender.
• Add pineapple tidbits.
• Top with browned garlic.

ALOHA CHICKEN WITH PINEAPPLE DIP

Steps:

• Whisk pineapple with its juice and honey in a bowl until combined.
• Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce.
• Refrigerate for at least an hour.
• Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side, or until cooked through.
• For dipping sauce: While chicken is broiling, put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened.

ALOHA CHICKEN SALAD

Steps:

• Combine all ingredients in a large bowl; toss until well mixed.
• Chill.
• Serve on lettuce leaves, if desired.

EASY ALOHA CHICKEN - D

Steps:

• Combine pineapple, barbecue sauce, soy sauce and ginger in large, shallow, non-metallic dish.
• Add chicken, turning to coat all sides.
• Cover, marinate 15 minutes in refrigerator.
• Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
• Discard any remaining marinade.
• Garnish with pineapple wedges and leaves, if desired.

DUMP-AND-BAKE ALOHA CHICKEN AND RICE

Steps:

• Preheat oven to 425 degrees F. Spray a 9-inch square baking dish with cooking spray.
• In the prepared dish (or in a separate bowl) whisk together brown sugar, soy sauce, garlic, and chicken broth. Add uncooked rice, onion, bell pepper, pineapple (with its juice), and raw chicken.
• Cover dish tightly with foil. Bake for 20 minutes. Uncover and give it all a stir.
• Sprinkle with cooked, chopped bacon (if desired).
• Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving. Garnish with chopped green onions.

ALOHA CHICKEN & RICE

Steps:

• Preheat oven to 400*. Mix rice, pineapple with juice, broth and green peppers in 13x9" baking pan.
• Measure 1/2 C coating mix and place in plastic bag; coat chicken as directed on package. Place chicken on rice mixture.
• Bake 30 minutes or until chicken is cooked through.

CHICKEN ALOHA

Steps:

• Combine everything except chicken.
• Pour sauce over the chicken.
• Bake@ 350 for 1 hour.

CHICKEN ALOHA

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture 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.