Best Chicken Breast Hawaiian Recipes

BEACH BULLY BAKED HAWAIIAN BONELESS CHICKEN BREAST

Steps:

• Marinate the chicken for 4 hours; remove and save marinade.
• Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
• Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

CHICKEN BREAST HAWAIIAN

Steps:

• Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly.
• Cream butter and chili powder. Blend in coconut.
• Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer.
• Chill two hours.
• Preheat oven to 400 degrees F.
• Dip chicken rolls into egg, then roll in combined breadcrumbs and salt to coat evenly.
• Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
• Remove skewers.
• Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, and bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
• Sweet and Sour Sauce Instructions:.
• Melt shortening in small skillet over medium heat.
• Add onion; cook until tender.
• Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
• Keep warm until served.

HAWAIIAN CHICKEN BREAST

Steps:

• 1. Preheat oven to 350 degrees. Arrange chicken pieces in baking dish that just fits their size, without too much space in between.
• 2. Stir together pineapple and Thousand Island Dressing. Pour over chicken breasts.
• 3. Bake, covered with foil, for 30 minutes. Remove foil and continue baking 20 - 30 more minutes, depending on thickness of chicken pieces, until chicken is well done and coating glistens.
• 4. Serve with rice and stir-fried vegetables.

HAWAIIAN CHICKEN BREAST

Steps:

• Directions Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Combine rice, 1/4 teaspoon salt, and cilantro.