Hawaiian Chicken : Secret Recipe Club

With pineapple, ginger, and brown sugar in the marinade this Hawaiian chicken is a tropical take on the usual chicken and rice dinner.
Hawaiian Chicken. An easy and flavorful tropical take on the usual chicken and rice. Found on www.cookingmimi.com

Today is one of my favorite days of the month- Secret Recipe Club reveal day. This month I was assigned Cook Book of Trial and Error written by The Cooking Rookie.

Several recipes made my short list of what I wanted to try: Profiteroles which is one recipe I have yet to master, Napoleon because it looks very elegant but isn’t incredibly difficult, and Hawaiian Style Slow Cooker Chicken. I ultimately decided on the chicken because I try to alternate between savory and sweet with my Secret Recipe Club posts and last month saw two desserts for SRC.

I did make a few changes to the recipe based on available ingredients and the fact I wanted more of a quick stir fry dish instead of a slow cooker meal.

Hawaiian Chicken. An easy and flavorful tropical take on the usual chicken and rice. Found on www.cookingmimi.com
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Hawaiian Chicken : Secret Recipe Club

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Micha M

Ingredients

  • 1 pound boneless skinless chicken breasts , cut into bite sized pieces
  • 1 15 ounce can pineapple chunks in juice
  • 3 Tablespoons brown sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon fresh ginger , minced or grated
  • 2 cloves garlic ,minced
  • 1 Tablespoon soy sauce
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon oil
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 4 servings worth hot cooked rice

Instructions

  1. Place the chicken in a zip top bag or a non reactive bowl with a lid.
  2. Measure out 3/4 cup pineapple juice from the can of pineapple. Place the pineapple and remaining juice in a bowl and refrigerate.
  3. In a jar or small bowl mix together the pineapple juice, lemon juice, brown sugar, mustard, soy sauce, garlic and ginger.
  4. Pour half of the marinade over the chicken. Reserve the other half and cover with lid or plastic wrap.
  5. Refrigerate chicken and reserved marinade for 4 to 8 hours.
  6. When ready to cook heat oil in a large skillet until hot.
  7. Drain marinade off the chicken and discard. Cook for 5 to 6 minutes on each side or until cooked thoroughly.
  8. Mix reserved marinade with a slurry made of the cornstarch and water. Add to chicken and cook, stirring frequently, for 3 to 4 minutes or until the sauce is thickened.
  9. Add reserved pineapple to chicken and sauce if desired.
  10. Serve over hot cooked rice.

Recipe Notes

Time does not include marinating.

 

 

 

Semi Homemade Mom

Comments

  1. looks delicious!

  2. Fantastic choice for the SRC. I cannot wait to try this – all my favorite flavors and the ease of using the slow cooker. My kind of recipe!

  3. Mmmm this sounds awesome!! Good pick!

  4. Great choice 🙂 It looks amazing!

  5. Your chicken looks and sounds delicious, great meal.

    If you haven’t already, I’d love for you to check out my SRC entry Baked Buffalo Chicken Wings.

  6. That looks divinely delicious. (Sweet as Sugar Cookies)

  7. OH wow! This sounds yummy!!! Great choice.

  8. Looks delicious! I love the changes you’ve made. Looking at your pic I want to make this chicken again :-).

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