Hawaiian Chicken I Recipe - Allrecipes.com
Hawaiian Chicken I Recipe
  • READY IN 8+ hrs

Hawaiian Chicken I

Recipe by  

"This was given to me by my best friend years ago and is a favorite of our family!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  2. Preheat a grill for high heat.
  3. 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.
  4. 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!
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 8 hrs 30 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

Being from Hawaii it always amuses me that anything with teriyaki sauce and pineapple is automatically labeled "Hawaiian". :-) Seriously, made this the other night and we liked it. It was too much trouble to get the grill going for just my husband and I so I ended up baking the chicken--very tasty. The dipping sauce was wonderful. Definitely making this one again.

 
Most Helpful Critical Review
Jan 24, 2003

As written I would not make again. It was too bland and had far too much teriyaki sauce. I would sugguest adding some garlic and red pepper to the mix as well. The sauce was somewhat liquidy too.

 
Jan 29, 2004

Great recipe! I put the pineapple rings right on the grill & they were wonderful. This recipe made a ton of sauce, so I used the leftover sauce on chicken thighs baked in the oven. Put it on a large package of thighs at 350 for about 35 minutes. Still had enough sauce leftover to spoon over rice. Delicious! Thanks for the recipe!

 
Feb 09, 2009

I scaled this recipe down because I only had 3 chicken breasts. I marinated the chicken for about 2 hours in the teryaki and then placed it in a shallow glass dish. Then I poured the soy sauce, brown sugar, etc. mixture on top (I also added a little honey and chopped garlic) and baked it at 350 for about 1/2 an hour. I also topped each breast with two pineapple rings. The chicken came out sooooooooo juicy and flavorful! There was plenty of juice leftover, so I served it over rice.

 
Jan 29, 2004

It was pretty good but not great.. the second time I made this i cut the Worcestershire down to 2 tablespoons and upped the brown sugar and the pinapple juice to a cup because I like the extra sweetness..i also added a little cornstarch to thickin it up and poured half of it on the chicken about halfway through baking which turned it into a very nice glaze!

 
Jan 29, 2004

Very good. We changed two things on the dipping sauce 1)cut the soy sauce in half and 2)double the pineapple juice. We served it with grilled corn on the cob and seasoned rice (rice, beef boullion, green onion, pineapple juice, and whatever else you want to throw in). Nice meal. We all had seconds.

 
Aug 16, 2003

I change it up a bit, instead of Chicken breast I made it with Chicken Wings. Served at a party, it was the first thing to disappear.

 
Jan 29, 2004

We loved this! The dipping sauce made the whole meal! This was such an easy dinner to make for a weeknight. Next time I'm going to grill the pineapple before putting it on the chicken. I highly recommend this to anyone who loves chicken/pineapple combination.

 

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Nutrition

  • Calories
  • 548 kcal
  • 27%
  • Carbohydrates
  • 63.2 g
  • 20%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 5831 mg
  • 233%

* Percent Daily Values are based on a 2,000 calorie diet.

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