Best Chicken Hawaii Recipes

INSTANT POT® HAWAII-STYLE SHOYU CHICKEN DRUMSTICKS

Steps:

• Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
• Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
• Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

HAWAII CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, salt and pepper in a resealable plastic bag. One at a time, put chicken pieces in bag, seal and shake to coat. In a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. Place chicken in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 45 minutes.
• To Make Sauce (while chicken bakes): In the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. Add the pineapple, soy sauce and brown sugar. Mix together cornstarch and chicken stock and add to skillet. Stir all together and let simmer for 3 minutes until thick and clear. Pour sauce over chicken and bake 10 more minutes until tender.

HAWAII STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400@. Mix hot water & margarine in a bowl, stir in stuffing mix, pepper and 1/2 of the pineapple & 1/2 of the juice. Spoon mix evenly on the chicken; roll tightly, secure with toothpicks. Place in 9x9 casserole with remaining stuffing in center of dish. Mix remaining pineapple, juice, sugar, vinegar & ginger. Spoon over chicken. Bake 30 minutes or until totally cooked.

CHICKEN HAWAII

Steps:

• Pat chicken dry and sprinkle with 1/2 teaspoon salt.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in batches (without crowding), turning over occasionally, 8 to 10 minutes per batch. Transfer to a plate as cooked, reserving fat in pot.
• Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over moderately high heat, stirring, 1 minute. Stir in sugar (if using), coconut milk, and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.
• Serve chicken over rice and topped with remaining accompaniments.

INSTANT POT® HAWAII-STYLE SHOYU CHICKEN DRUMSTICKS RECIPE

Steps:

• Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce. Place drumsticks into a multi-functional pressure cooker (such as Instant Pot(R)) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside. Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.