CHICKEN WAIKIKI
Make and share this Chicken Waikiki recipe from Food.com.
Provided by cajun chef in Louis
Categories Chicken
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.
CHICKEN WAIKIKI BEACH RECIPE - (4/5)
Provided by rmulleni
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.
WAIKIKI BEACH CHICKEN
Make and share this Waikiki Beach Chicken recipe from Food.com.
Provided by Christine
Categories Chicken
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!
CROCK POT WAIKIKI CHICKEN
Make and share this Crock Pot Waikiki Chicken recipe from Food.com.
Provided by cookincrane
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dump all in crock pot cook on high for 1 hour.
- Cook on low for 7 hours.
- Serve over rice.
- Enjoy.
Nutrition Facts : Calories 620, Fat 14.2, SaturatedFat 4.1, Cholesterol 96.8, Sodium 2807.4, Carbohydrate 87.8, Fiber 1.6, Sugar 82.1, Protein 37.3
HAWAIIAN CHICKEN
You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. -Lois Miller, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.
Nutrition Facts :
CHICKEN WAIKIKI BEACH
Steps:
- 1. Wash chicken, pat dry with paper towels. Coat chicken with flour.
- 2. Heat oil in a 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.
- 3. Meanwhile preheat oven to 350 degrees F.
- 4. Make sauce. Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1 1/4 cups.
- 5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly for 2 minutes. Pour over chicken.
- 6. Bake uncovered for 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WAIKIKI BEACH CHICKEN AND PINEAPPLE
The sauce for this dish is somewhat like a sweet and sour sauce, but has a brighter flavor and is easier to make. I have made this many times and always gets rave reviews. Rumor has it this dish was once on the menu at a popular restaurant on Waikiki Beach.
Provided by Two Socks
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and spray a 9x13 baking pan or dish with cooking spray.
- Set aside.
- Trim any visible fat from chicken breasts and dry thoroughly with paper towels.
- Coat chicken with flour, shaking off any excess.
- Place chicken in prepared dish and place in oven while preparing sauce.
- Drain juice from pineapple into a medium saucepan and set pineapple chunks aside.
- Add the vinegar, sugar, soy sauce, ginger, and bouillon cube to saucepan.
- Combine cornstarch and water and blend until smooth.
- Add to saucepan and bring to boil over medium-high heat, whisking slowly to dissolve sugar.
- Boil for two minutes, whisking vigorously.
- The sauce should thicken and turn clear after boiling for about 1 minute or so.
- Pour sauce over chicken and lower oven temperature to 350°F.
- Bake for 20 minutes.
- Meanwhile, remove stem and seeds from green pepper and remove white veins.
- Slice into rings and set aside.
- Distribute pineapple chunks and pepper rings evenly over chicken and bake 20 more minutes.
- To serve, place about 2/3 cup rice on plate and top with a chicken breast.
- Top with plenty of the pineapple and pepper rings and drizzle a generous amount of the sauce over all.
- Serve at once.
- NOTE: Be sure to use Heinz apple cider vinegar, not a store brand in the sauce.
- Using any other brand will make the sauce foam up and boil over in addition to having a poor flavor.
Nutrition Facts : Calories 693, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.7, Sodium 884.9, Carbohydrate 130.9, Fiber 2.8, Sugar 71.9, Protein 32.1
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