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Tangy Hawaiian Chicken
Tangy Hawaiian Chicken
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Tangy pineapple-marinated chicken grilled and served over rice.
Ingredients:
  • 1 (8 ounce) can pineapple tidbits with juice
  • 1 cup soy sauce
  • 1 teaspoon onion powder
  • 2 tablespoons white sugar
  • 0.25 cup lemon juice
  • 2 tablespoons barbeque sauce
  • 0.5 teaspoon curry powder
  • 4 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 0.5 cup finely chopped onion
  • 0.5 cup finely chopped celery
  • 2.5 cups uncooked white rice
  • 4 cups water
Instructions:
  • Combine pineapple, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder in a dish. Taste and adjust seasonings. Add chicken, cover, and refrigerate for 1-2 hours.
  • Preheat the grill to medium-high heat. Grill the chicken breasts until cooked through, brushing with pineapple sauce occasionally. Cook for approximately 7 to 10 minutes per side until no longer pink inside.
  • In a medium saucepan, combine four cups of water with onions, celery, and rice over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes until the rice is tender. In a separate pan, heat the marinade over medium heat until boiling, then simmer for 5 to 10 minutes before removing from heat and setting aside.
  • Present the chicken on a delicious bed of rice, generously drizzle with the flavorful sauce. Serve the sauce on the side for an exquisite dining experience.

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