Best Maui Chicken Recipes

WOWIE MAUI CHICKEN

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

MAUI CHICKEN

Steps:

• Combine the chicken, soy sauce, and 1 can of pineapple tidbits with juice in a bowl. Allow chicken to marinate for 20 minutes. Remove the chicken from the marinade; strain the marinade in a colander, reserving the juice. Discard the pineapple.
• Heat the olive oil in a large skillet over medium heat. Add the red bell pepper, orange bell pepper, mushrooms, garlic, and ginger. Cook and stir the vegetable mixture until the garlic is fragrant and the peppers begin to soften. Stir in the chicken and cook until the juices from the chicken run clear, about 15 minutes.
• Pour in the reserved chicken marinade, 1 can of pineapple tidbits with juice, black bean sauce, and crushed red pepper; season with salt and pepper; simmer 5 minutes.

COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE

Steps:

• Cut each chicken breast into 4 to 6 (1-inch) strips.
• Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
• Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
• Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
• Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.

MAUI FRIED CHICKEN WINGS

Steps:

• Marinade: Combine ingredients.
• Marinate chicken for 1 hour, turning occasionally, then drain.
• Combine nuts and bread crumbs.
• Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
• In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
• Garnish and serve.

DOWN ISLAND MAUI WOWEE CHICKEN BITES

Steps:

• 1. In a large bowl combine the first eleven ingredients. Form into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• 2. To make the Ginger Lime Mango Mayo combine all mayo ingredients in a food processor and pulse until mayo mixture is smooth. Cover and refrigerate until ready to use.
• 3. Preheat a gas grill on medium-high heat. Brush vegetable oil on grill to create a non-stick surface. Place small patties on grill and cook until chicken is fully cooked, turning once, about 3-4 minutes each side. During the last few minutes of grilling, baste the patties with 1/3 cup of the Island Teriyaki Sauce.
• 4. Place 1/2 teaspoon of the Ginger Lime Mango Mayo on each Butter cracker, equal amounts of baby salad greens, top with chicken patty, and small amounts of diced red onion. Serve these amazing Down Island Maui Wowee Chicken Bites with remaining Ginger Lime Mango Mayo; Enjoy! Serves: 36, prep time: 25 minutes, grilling time: 10 minutes

MAUI CHICKEN SALAD

Steps:

• To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
• To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
• With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• To prepare salad, in large skillet, bring 3 cups water to a boil.
• Add chicken; return liquid to a boil.
• Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
• With slotted spoon, remove chicken from liquid; discard liquid.
• Set chicken aside to cool.
• Cut cooled chicken into bite-size pieces; place into medium bowl.
• Add 2 tablespoons dressing; toss to combine.
• In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
• Top fruit mixture with chicken mixture; sprinkle with coconut.
• Serve garnished with mint sprigs.
• SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
• PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.

MAUI CHICKEN SALAD

Steps:

• Mix all ingredients.

GRILLED MAUI CHICKEN

Steps:

• For the salsa, combine all fruit, vegetables and herbs in a bowl.
• In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
• Pour liquid over fruit and vegetables and toss until well combined.
• In a stainless mixing bowl, combine water, soy sauce, pineapple juice, sugar and lemon juice; whisk until sugar has dissolved.
• Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours.
• Remove chicken from marinade and grill about 4-5 minutes, turning once and grilling other side 4-5 minutes until center temperature reads 160°F.
• Serve chicken topped with spoonful of salsa.

MAUI CHICKEN SALAD

Steps:

• 1. To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended. With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• 2. To prepare salad, in large skillet, bring 3 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through. With slotted spoon, remove chicken from liquid; discard liquid. Set chicken aside to cool.
• 3. Cut cooled chicken into bite-size pieces; place into medium bowl. Add 2 tablespoons dressing; toss to combine.
• 4. In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter. Top fruit mixture with chicken mixture; sprinkle with coconut. Serve garnished with mint sprigs.
• 5. SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories. PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points
• 6. NOTE: To toast coconut, preheat oven to 350°F. Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.

CHILI CHICKEN PUKALANI, MAUI STYLE

Steps:

• sprinkle chicken with the salt/pepper/garlic powder. Dip into egg waash and roll in the flour. cook in hot oil until well cooked and golden brown.
• While the chicken is cooking make your sauce by mixing well the last 4 ingredients so brown sugar is dissolved.I zap it in the microwave a few seconds to make sure the sugar is dissolved. Set aside.
• As the chicken is finished cooking dip in the sauce and place in a baking dish in the oven on low heat(200*) until all chicken pieces are cooked and dipped in the sauce. Then remove from oven and serve.
• If you are cooking alot of chicken then you need to double the sauce recipe.