Best Chicken Luau Recipes

CHICKEN LUAU

Steps:

• Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
• Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
• Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
• Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
• Serve with rice.

SLOW COOKER LUAU CHICKEN

Steps:

• Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

LUAU GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine coconut milk, Hawaiian marinade, and garlic powder in a dish large enough to marinate the chicken breasts. Add chicken. Cover and marinate in the refrigerator, turning every 3 to 4 hours, about 24 hours.
• Combine coconut milk, cinnamon, vanilla extract, and butter flavoring in a dish. Add pineapple. Cover and marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken on hot grill; discard marinade. Cook chicken, without pressing or poking, and flipping only twice, until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a platter; let rest for 4 to 5 minutes.
• Place pineapple on the hot grill and cook on medium-high heat for 2 to 3 minutes per side. Transfer grilled pineapple to the platter with the chicken.

LUAU CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat.
• Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.

LUAU CHICKEN SANDWICHES

Steps:

• Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally., In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving., Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Grill pineapple slices for 1 minute on each side. , Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops.

HAWAIIAN CHICKEN LUAU

Steps:

• Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover and simmer for 10 mins or until tender. Drain spinach and stir spinach and coconut milk into skillet.
• Simmer for 5 minutes and serve.

EASY CHICKEN LUAU

Steps:

• Saute the chicken in the oil until just cooked through.
• Add the cream of chicken soup and the coconut milk. Heat until simmering.
• Add the spinach.
• Serve over steamed white rice.

LUAU STYLE - CHICKEN LONG RICE - 'ONO HAWAIIAN RECIPES

Steps:

• Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.
• Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
• Cover the pot and simmer it for 30 minutes.
• Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
• Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.
• Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.
• Garnish it with green onions. Serve it hot and enjoy!

LUAU CHICKEN

Steps:

• Depending on how many people you have, you can increase or decrease this recipe very easily.
• Put the drummettes or wings or chicken pieces in a baking dish.
• Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
• If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
• Increase portions for more drummetes or wings.
• Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

LUAU CHICKEN SANDWICHES RECIPE

Steps:

• Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
• In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving.
• Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Grill pineapple slices for 1 minute on each side.
• Spread mayonnaise mixture on roll bottoms. Layer with lettuce if desired, chicken and pineapple. Replace roll tops. Yield: 6 servings.

SLOW COOKER LUAU CHICKEN

Steps:

• Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

CHICKEN LUAU

Steps:

• Prepare fresh coconut milk or use canned coconut milk. Cut chicken into bite-sized pieces. In saucepan, heat oil; add crushed garlic. Add chicken and brown. Sprinkle with 1 teaspoon salt and add 1 cup water. Cover and simmer until chicken is tender. Wash taro leaves; remove tough stems. Place leaves in a pan with 1 1/2 cups water and 1/2 teaspoon salt. Simmer, partially covered, for one hour. Drain and squeeze water out. Drain chicken; combine with luau leaves. Add coconut milk and bring to a boil. Serve immediately. Note: Fresh spinach may be substituted if luau is not available. Fun Fact: Always held at sunset, usually near the beach where the sun sets beautifully over the ocean, a Hawaiian lu¯'au typically lasts several hours. While you are enjoying the feast, talented performers entertain and educate you about Hawaiian culture with colorful and dramatic dances in traditional costumes. The hula is the most popular dance, where girls in grass skirts perform graceful movements to the strums of the ukulele. Usually the audience gets an opportunity to learn the dance as well. Typical Luau Food: Kalua Pig Laulau (Chicken, pork, or fish wrapped in ti leaves and steamed) Poi (Pounded taro root) Lomi Salmon (Cold diced salmon with diced tomatoes, onions, and green onions) Chicken Long Rice (Opaque noodles) Chicken Luau (Baked in taro leaves) Mahi Mahi (fish) Yams or Sweet Potatoes Tropical Fruit (Pineapples, mangoes, papayas) Sweet Potato or Poi Rolls Haupia (Coconut-flavored dessert; a stiff pudding) Mai Tais or other tropical drinks and punches

LUAU CHICKEN SANDWICH

Steps:

• in a sauce pan combine soy sauce, 1 c of water ginger, garlic powder, brown sugar and honey
• place on med heat
• in a small bowl combine remaining ¼ c water and corn starch
• add to sauce pan and heat until thickened.
• marinate chicken breast in teriyaki sauce for at least 30 min
• grill over medium heat until internal temp reaches 165 degrees ( times will vary depending on size of chicken breast and grill)
• remove from grill and allow to rest covered by foil for 10 minutes
• grill pineapple on both sides until golden and heated through
• spread mayo on both sides of the bun
• stack ingredients on bun and enjoy