A Hawaiian chicken recipe has many adaptations. There are many variations but, it is often prepared with pineapple or pineapple juice and soy sauce. You will frequently see it BBQ.
Recipe # 1
6 boneless chicken breasts; halved, without skin 2 cups pineapple juice 2 tablespoons Worcestershire sauce 1/4 cup soy sauce 2 tablespoons brown sugar
In a medium bowl, combine pineapple juice, Worcestershire sauce, soy sauce, and brown sugar and blend well. Using a fork or knife, poke chicken breasts all over. Place chicken in bowl with marinade, making sure all pieces are coated. Add more pineapple juice if necessary to cover completely. Cover and refrigerate for 12 to 24 hours to marinate. Discard marinade and grill or broil the chicken until cooked through.
Cook Time: 30 minutes
Serves 4 to 6
Recipe #2 Here is another recipe for Hawaiian chicken with a few more vegetables:
1 (8 ounce) can pineapple chunks 2 pounds chicken, cut up 2 tablespoons shortening or butter 1 can chicken broth 1/4 cup vinegar 2 tablespoons brown sugar 2 teaspoons soy sauce 1 large clove garlic, minced 1 green bell pepper, chunked 3 tablespoons cornstarch
Drain pineapple chunks while reserving juice. Brown chicken in shortening or butter; drain. Add pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic. Cover and cook over low heat for 40 minutes.
Add green pepper and pineapple chunks and continue to cook 5 minutes longer or until heated through. Combine cornstarch and 1/4 cup cold water; stir gradually into sauce. Continue cooking until thickened.