Best Tiki Tiki Chicken Recipes

Island Teriyaki Tiki Chicken Bites image

Provided by Jeanette Nelson

Time 45m

Number Of Ingredients 14

1 tsp toasted sesame oil
1/2 lb boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c medium green onions, finely diced
1/4 c asian sweet chili sauce
1 Tbsp island teriyaki sauce
1 Tbsp pineapple preserves
2 tsp balsamic seasoned rice vinegar
1/3 c finely shredded carrots
1/3 c finely diced orange bell pepper
1 tsp minced garlic
1 tsp sriracha hot sauce
1 can(s) (8oz) refrigerated crescent dinner rolls
2 tsp black sesame seeds
1 c sweet and sour sauce for dipping

Steps:

1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
2. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
3. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
4. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
5. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
6. Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

Tiki Chicken image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 onions, chopped
2 tablespoons vegetable oil
2 tablespoons shredded coconut
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tablespoons ground coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt
2 pounds boneless chicken breasts, chopped into small cubes
1 cup tomato sauce
4 servings cooked basmati rice
Fresh cilantro, for garnish

Steps:

Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside.
Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes.
Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.

Tiki Hut Chicken Drumsticks image

Provided by aggiebarnes

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup honey
1/4 cup ketchup
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
3 lbs chicken drumsticks
3 cups corn flakes, crushed to crumbs
1 (8 1/4 ounce) can crushed pineapple
1/8 teaspoon salt

Steps:

Heat oven to 375. Line a baking pan with foil.
In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 T of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minute.
Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks.

Nutrition Facts : Calories 742.7, Fat 29.9, SaturatedFat 8.2, Cholesterol 276.4, Sodium 927.8, Carbohydrate 49.1, Fiber 1.1, Sugar 31.6, Protein 68.2

TIKI TIKI CHICKEN image

Number Of Ingredients 7

2 c pineapple juice or pineapple orange juice
1 Tb white wine or distilled vinegar
2 garlic cloves finely chopped or 1/2 tsp garlic powder
1 tsp dried crushed rosemary
6 chicken thighs
2 tsp cornstarch
3 c hot cooked brown or white rice

Steps:

Combine pineapple juice, vinegar, garlic and rosemary in large measuring cup. Set aside 2 cup marinade for sauce. Pour remaining marinade in large, shallow, non-metallic dish. Add chicken, turn to coat all sides. Cover and marinate for 15 minutes in fridge. Grill or broil chicken brushing with remaining marinade 9-12 minutes on each side. Combine reserved 1 cup marinade and cornstarch in small saucepan. Bring to boil stirring constantly. Reduce heat and simmer until sauce thickens, about 1 minute. Serve sauce with chicken and rice.