Hawaiian Glazed Chicken Recipes

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

HAWAIIAN CHICKEN I

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!

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

HAWAIIAN GLAZED CHICKEN

Steps:

• For the marinade, combine first 9 ingredients and mix well. Taste for seasoning, if too salty, add additional water.
• To a ziplock bag, add chicken breasts and the prepared marinade. Squeeze out excess air and marinate for up to 24 hours. Discard marinade.
• Prepare grill and cook slowly with indirect heat until fully cooked about 5-8 minutes depending on thickness. In the last few minutes brush with chili sauce for additional glazing or serve sauce on the side for dipping.

HAWAIIAN GLAZED CHICKEN BREASTS

Steps:

• Heat oven to 400*.
• Mix hot water and butter in bowl. Stir in dry stuffing mix, pepper, half the pineapple and syrup.
• Spoon stuffing evenly on chicken; roll tightly, secure with toothpicks. Place in 9 inch square pan with any remaining stuffing in center.
• Mix remaining pineapple and syrup, sugar, vinegar and ginger, spoon over chicken. Bake for 30 minutes or until thoroughly cooked.

SWEET HAWAIIAN SLOW-COOKER CHICKEN RECIPE - (4.5/5)

Steps:

• Mix the chicken, pineapple juice, brown sugar, and soy sauce together in the slow-cooker. Set the crockpot on low and cook for 6 to 8 hours. Serve over cooked rice.

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• place chicken breasts in slow cooker, sprinkle with a little salt.
• place pineapple slices over chicken.
• combine pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stir until cornstarch mixes with liquids, pour over chicken.
• cover, cook on low for 4-5 hours or on high for 2 1/2-3 hours.

HAWAIIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

SHOYU CHICKEN

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.