Recipe by Shannon
"This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!"
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1 (8 ounce) can
pineapple tidbits with juice
boneless, skinless chicken breast halves
salt and pepper to taste
finely chopped onion
finely chopped celery
2 1/2 cups
uncooked white rice
I thought this was really good. I did take the advise and cut back on the soy sauce and I am glad I did. I was cooking this in -26' weather so I did not grill it but I did cut it into tender size strips which cut down on marinating time and cooked it for about 5 minutes on the George Foreman Grill. For added nutrition I used brown rice with carrots, green pepper, celery, and onion with a little bit of olive oil. I also did not use the same marinade the chicken was in, I made extra sauce and set it aside, the pineapple in the marinade was good on the rice.
The family agreed that using store-bought Terriaki would have been much better and, certainly, a lot easier.
This recipe was quick and easy. I marinated the chicken for about an hour and a half. One MAJOR change---I made 1 1/2 times the marinade, as I will NOT reuse marinade that has been used on raw chicken. I went ahead and followed the instructions and boiled it, but I'm not sure what the benefit was there. I took this to a party and it went over great! Everyone loved it. To serve that purpose, I cut the chicken up into chunks, then put it over the rice. This was a great marinade and does great things for the rice, also.
I thought the flavor was amazing..especially from a marinade perspective - VERY flavorful. I boiled the marinade as instructed (which would elimate any risk of salmonella or other bacteria, to reference the previous reviews comment) which made it even MORE concentrated. I suggest adding some water to it after its boiled a bit to cut down on the overpowering taste of the salty soy, sour lemon and tangy pineapple. But in the end, I found this to be a fabulous combo of flavours!
i was looking for something quick and was inspired by this recipe. i put together the marinade portion, adding about a half-cup of water mixed with a tablespoon of cornstarch, which turned the marinade into a silky smooth sauce. then i diced the chicken and sauteed it, adding the sauce and a bunch of precooked rice. i like the combo but would add some red bell pepper next time for color and contrast, and cut WAAY back on the soy sauce (down to a quarter cup, i think). would be good as a tofu marinade for the vegetarians in the house, too.
This was excellent, fast and a nice dinner for a warm summer evening. As an alternative, I used the chicken, cooked in this manner, then sliced it onto a salad of romaine, mandarine oranges and chow-mein noodles. Yumm!
i changed the pineapple to a can of cocktail and then reduced the soy sauce to 1/4 cup...sodium is unhealthy! then i added a can of coconut milk and then stirred everything together into a crockpot and cooked it on high until the chicken was cooked through and served on a bed of brown rice....yum
i liked this recipe a lot. but i did not like the pineapples. next time ill use just pineapple juice! i also cut back on the soy sauce (1/4 cup) and use brown sugar instead of white. o and added and extra tablespoon of bbq sauce (i used a spicy bbq sauce) and a tablespoon of honey. o and i baked the chicken since its too cold out side to grill. it was very yummy over the white rice and i served w/a side of steamed broccoli.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Hawaiian Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 673
** Calories from Fat: 22
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