Hawaiian Chicken
This recipe steals ingredients from a variety of Hawaiian Chicken recipes that I have found over the years. I have served this at pool parties and other events with a Hawaiian theme. This is one of the more popular chicken dishes requested by my personal chef clients.
Makes 4 servings
Ingredients:
4 large bone-in chicken breasts
1 can (8 1/4 ounces) pineapple tidbits
salt and pepper
2 tablespoon honey
3 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1-1/2 teaspoon cornstarch
1/2 cup sliced green onion
1/2 medium red pepper thinly sliced
1 cup coconut
1 cup cashews
Preparation:
Drain pineapple juice and reserve. In shallow glass dish, combine honey, soy sauce, cayenne pepper and ground cumin. Add chicken breasts, turning to coat all sides.
Let marinate at least 15 minutes. Remove chicken from marinade (reserve marinade) and place on grill or under broiler, cook 3 to 5 minutes per side.
Remove from heat source and keep warm.
In small saucepan combine reserved marinade, pineapple juice and cornstarch. Bring to boil over medium heat stirring constantly.
Stir in pineapple, onion and red pepper, cook 1 minute more or until heated through. To serve, place chicken on serving platter and top with sauce.
Garnish with coconut and cashews.
Makes 4 servings
Ingredients:
4 large bone-in chicken breasts
1 can (8 1/4 ounces) pineapple tidbits
salt and pepper
2 tablespoon honey
3 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1-1/2 teaspoon cornstarch
1/2 cup sliced green onion
1/2 medium red pepper thinly sliced
1 cup coconut
1 cup cashews
Preparation:
Drain pineapple juice and reserve. In shallow glass dish, combine honey, soy sauce, cayenne pepper and ground cumin. Add chicken breasts, turning to coat all sides.
Let marinate at least 15 minutes. Remove chicken from marinade (reserve marinade) and place on grill or under broiler, cook 3 to 5 minutes per side.
Remove from heat source and keep warm.
In small saucepan combine reserved marinade, pineapple juice and cornstarch. Bring to boil over medium heat stirring constantly.
Stir in pineapple, onion and red pepper, cook 1 minute more or until heated through. To serve, place chicken on serving platter and top with sauce.
Garnish with coconut and cashews.
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