Time 1h20m Yield 6 Number Of Ingredients 11 Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 3 cups of the broth to boiling over high heat. Add rice; reduce heat to medium-low. Cover; simmer about 20 minutes or until liquid is absorbed. Meanwhile, drain pineapple juice into 2-cup measuring cup; add remaining 1/2 cup broth to make 1 1/4 cups. In another 2-quart saucepan, mix pineapple liquid, sugar, cornstarch, gingerroot, vinegar and soy sauce. Heat to boiling over high heat. Cook about 2 minutes, stirring constantly. Remove from heat. Stir in bell peppers and pineapple. Cut chicken into 2 1/2x1-inch strips. Spread rice in baking dish; arrange chicken strips over rice. Pour pineapple mixture over chicken and rice. Cover dish with foil. Bake about 45 minutes or until chicken is no longer pink in center and mixture is bubbly.

Time 8h30m Yield 6 Number Of Ingredients 8 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!

Number Of Ingredients 14 Steps:

Shake the chicken in a paper bag with flour, salt and pepper. Brown in a skillet, then place uncovered in glass baking dish. Bake in 350° oven for 1-1 1/4 hours. While chicken is baking, make the Sauce. Place pineapple and green bell pepper over chicken during last half hour of baking time. Serve with rice and a tossed salad or cooked vegetables. Sauce: Combine ingredients in a saucepan; cook, stirring constantly, and boil 2 minutes until Sauce thickens. Pour immediately over chicken while it is baking. Fun Fact: In 1493, Christopher Columbus brought a pineapple back to Europe from his voyage through the Carib islands. To the Carib, the pineapple symbolized hospitality, and the Spaniards soon learned they were welcome if a pineapple was placed by the entrance to a village. This symbolism spread quickly throughout Europe and North America. Families often put a fresh pineapple in the center of the table when they had visitors. This was not only a colorful centerpiece but symbolized the greatest welcome and hospitality to the visitor. The fruit would then be served after the meal as a special dessert.

Time 1h32m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:

Heat oven to 350*. Coat chicken with flour. Heat oil in large frying pan and brown chicken on all sides. Remove to a shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper. Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup. Add water to make 1 1/4 cups. Mix in cornstarch to dissolve. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube. Bring to a boil for 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and peppers. Bake 30 minutes more. Serve with rice and enjoy!

Yield 8 3 oz Number Of Ingredients 12 Steps:

  1. Wash, dry, and coat chicken in flour, salt and pepper. 2. Heat oil in large skillet. Brown chicken on all sides. Move to shallow roasting pan. 3. Preheat oven to 350 degrees. Sauce: 4. Drain pineapple juice into 2 cup measuring cup. Add water to make 1 1/4 c liquid. 5. in medium saucepan, combine juice, sugar, corn starch, cider vinegar, soy sauce, ginger, and boullion cube. 6. Bring to a boil, stirring constantly. Boil for 2 minutes. 7. Pour over chicken. Bake uncovered 30 minutes. 8. Add pineapple slices and green pepper chunks. Bake 30 minutes more or until chicken is tender.

Number Of Ingredients 14 Steps:

Wash chicken; pat dry with paper towels. Coat chicken with flour. 2. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrange pieces skin sides up. Sprinkle with salt and pepper. 3. Meanwhile, preheat oven to 350F. 4. Make Sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 3/4 cups. 5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly; boil 2 minutes. Pour over chicken. 6. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.

More about “chicken waikiki recipes”

Time 55m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:

Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350°F. Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.