Best Tangy Hawaiian Chicken Recipes

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HAWAIIAN CHICKEN



Hawaiian Chicken image

Sweet and tangy, delicious Hawaiian chicken. This chicken is sautéed with peppers and pineapple and a tasty Hawaiian inspired sauce for a perfect weeknight meal.

Provided by Rachael

Categories     Main Dish

Time 30m

Number Of Ingredients 13

2 pounds boneless skinless chicken breasts (diced)
Salt and Pepper to taste
2 cups diced bell peppers (red, orange, yellow mix)
1 fresh pineapple (diced)
3 cups Cooked white rice
1 Tbs olive oil
3 Tbs Soy Sauce
3 Tbs dark brown sugar
2 Tbs rice vinegar
½ tsp ground ginger
1 Tbsp minced garlic
1/2 cup barbecue sauce
½ cup pineapple juice

Steps:

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken with salt and pepper then add to the skillet.
  • Sear outside until a nice golden crust forms.
  • Remove chicken from pan, add in peppers and saute for 3-5 minutes until tender, remove from pan
  • Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
  • Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender
  • Serve over cooked white rice.

Nutrition Facts : Calories 704 kcal, Carbohydrate 96 g, Protein 55 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 1394 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving

TANGY TROPICAL CHICKEN



Tangy Tropical Chicken image

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

Steps:

  • Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.

TANGY PINEAPPLE CHICKEN



Tangy Pineapple Chicken image

Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1 can (20 ounces) unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Steps:

  • Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. , Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 351 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 736mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

HAWAIIAN CHICKEN I



Hawaiian Chicken I image

This was given to me by my best friend years ago and is a favorite of our family!

Provided by Barbara Childers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h30m

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves
2 cups teriyaki sauce, divided
6 pineapple rings
½ cup butter, melted
¾ cup packed brown sugar
¾ cup soy sauce
¾ cup unsweetened pineapple juice
6 tablespoons Worcestershire sauce

Steps:

  • Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  • Preheat a grill for high heat.
  • Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
  • In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g

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