Best Polynesian Vegetables Recipes

POLYNESIAN VEGETABLES

Polynesian Vegetables image

In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups sliced fresh carrots
1/2 cup water
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
1/4 teaspoon salt
1-3/4 cups fresh or frozen sugar snap peas
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1 can (6 ounces) unsweetened pineapple juice

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

CHICKEN WITH POLYNESIAN VEGETABLES

CHICKEN WITH POLYNESIAN VEGETABLES image

This recipe comes from a good friend, he gave it to me to try out. OUT OF THIS WORLD.

Provided by Eddie Jordan @EDWARDCARL

Categories Chicken

Number Of Ingredients 15

Ingredients

CHICKEN;
2 - frying chickens, cut up
2 tablespoon(s) butter
- flour seasoned with salt and pepper
POLYNESIAN VEGETABLES
1 cup(s) water
1 teaspoon(s) instant beef bouillon
1 tablespoon(s) soy sauce, low sodium
2 cup(s) diagonally sliced celery
2 cup(s) diagonally sliced carrots
2 cup(s) green peppers, cut into 1 inch pieces
1 cup(s) sliced green onion
15 ounce(s) can water chestnuts thinly sliced
1/2 cup(s) unsweetened pineapple juice
2 to 3 teaspoon(s) cornstarch

Steps:

CHICKEN:
Coat chicken lightly with seasoned flour.
Melt butter in a shallow baking dish. Arrange chicken in dish.
Bake uncovered at 400 degrees for 20 minutes.
Turn chicken, reduce heat to 350 degrees and bake for 30 to 35 additional minutes or until chicken is tender.
POLYNESIAN VEGETABLES:
Combine first 4 ingredients in a saucepan, bring to a boil.
Reduce heat add celery, carrots, and green pepper.
Return to boiling cover and simmer 5 minutes.
Add green onion and water chestnuts cook 2 minutes.
Remove vegetables to a heated dish and keep warm.
Combine cornstarch and pineapple juice stir into broth and cook until thickened.
Pour over vegetables. Serve piping hot.