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Here's an elegant Hawaiian Chicken Recipe. Cook time is only 30 minutes, but better to prepare it the day before:
6 skinless, boneless chicken breast halves
2 cups pineapple juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
2 tablespoons brown sugar
1 green bell pepper
1 red bell pepper
1 can sliced pineapple
Hawaiian Chicken Recipe Marinade:
In a bowl combine the pineapple juice, the Worcestershire sauce, the soy sauce, and the brown sugar. Blend well.
Poke the chicken breasts all over with a fork. This will let in the flavor from the marinade.
Put the chicken pieces in a bowl with the marinade, making sure all the pieces are well coated.
Add more pineapple juice if necessary, to cover the chicken completely.
Cover with plastic wrap and refrigerate for 12 to 24 hours.
When ready to cook, discard marinade and grill or broil the chicken until cooked through. During the last five minutes of cook time, add some red and green bell pepper slices.
Garnish with pineapple slices.
MAKES 6 SERVINGS
Hawaiian Chicken Burgers
1/4 cup of fine dry seasoned bread crumbs
3 tablespoons of chopped water chestnuts
3/4 teaspoon of ground ginger
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 pound of ground raw chicken
1/4 cup of bottled sweet and sour sauce
4 pineapple rings (from a can)
4 kaiser rolls or hamburger buns, split and toasted
Fresh lettuce or spinach
In a medium size bowl, combine the beaten egg, the bread crumbs, the water chestnuts, and the ginger, as well as the salt and pepper.
Add the ground chicken and mix well.
Shape the mixture into four patties, 3/4-inch-thick.
To grill, place the patties on an uncovered grill directly over medium coals; cook for 15 to 20 minutes, turning once.
Brush with sweet-and-sour sauce during the last 5 minutes of cooking.
Place the pineapple slices on the grill rack.
Cook for 5 minutes, turning as needed.
To serve the burgers, sprinkle the bottom half of each bun with lettuce or spinach leaves.
Place the patties on top.
Brush the patties with sweet and sour sauce.
Top each burger with a pineapple slice.
(This recipe serves 4 people.)
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