Best Hawaiian Chicken Fingers Recipes

Hawaiian Chicken image

Provided by Food Network

Time 45m

Yield 5 servings

Number Of Ingredients 6

One 20-ounce can pineapple slices in unsweetened juice
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons dried oregano leaves, crushed
1 teaspoon garlic powder
5 boneless chicken breast halves

Steps:

Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.

Hawaiian Chicken image

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup butter, melted
1 can (20 ounces) pineapple chunks
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1/3 cup ketchup
1/4 cup cider vinegar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Pinch ground ginger

Steps:

Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.

Nutrition Facts :

Crispy Chicken Fingers image

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

Steps:

Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.