Hawaiian Chicken or Polynesian Chicken
"A really tasty dish that is neither too "pineapple-y" or too overwhelmed by spices. This is either a wonderful dinner dish or a great party item. You'll be the hit of any pot luck. It couldn't be easier to make, and you can even substitute chicken wings for the breasts and turn this into a mouth-watering appetizer. The scent of this dish cooking will have your family or friends salivating. Serve with rice or couscous and ENJOY! (Note added: Please add more seasoning if you like. One review notes this is tasteless which it certainly is not. But common sense in cooking calls for the chef to make sure a dish is seasoned to taste before taking it off of the stove.) NOTE: For a diet requiring limited fats and cholestrol, remove skin and fat from pan once the chicken had cooked, and reduce the amount of canola oi."
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 chicken breast halves (skin and bones)
- 1⁄2 cup vegetable oil or 1/2 cup canola oil
- 1 large onion, cut in half and sliced very thin
- 4 stalks celery, sliced thin on an angle
- 1 tablespoon mild curry powder
- 1 (20 ounce) can crushed pineapple
- sea salt, to taste
- freshly cracked pepper, to taste
- 1 tablespoon cornstarch
- 1 (14 1/2 ounce) can chicken broth
directions
- Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
- Remove from pan and remove all but 2 tablespoons of the oil.
- Add the curry powder to the oil and cook for 1 minute on medium heat.
- Add onions and celery, cooking until the celery is soft.
- Add pineapple, broth and a small amount of salt and pepper, if desired.
- Simmer for 2 minutes and add chicken back into the pan.
- Cook, simmering for 35-45 minutes with pan covered.
- Remove chicken.
- Make a loose paste with cornstarch and a small amount of water.
- Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
- Pour over chicken.
- Serve with rice or couscous.
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Reviews
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This was super good! I modified a bit but it was still about the same. I only used half and onion and I chopped that and the celery very fine. Then I used bonless skinless chicken sauted in oil seasoned with S&P then cut bite size. I added a little lemon juice about a tsp and about 2 tsp soy sauce. Also I added about a tbsp of capers. I served it more as a hash with the rice, it was so so good -
This was a great recipe. I actually modified it to be a quick dinner. I sliced boneless skinless breasts and sauteed them in a small amount of olive oil to cook them. then I added about 1/2 cup of chicken broth and the juice from the can of pineapple. It was a fantastic light dinner with some rice and a salad. YUM! -
I found this pretty tasteless. There wasn't enough pineapple taste (or any taste) to it - I think next time I will omit the chicken broth and replace it with pineapple juice and see if this helps. My husband found it blah also. Sorry. On a positive note, the chicken was tender and I liked having the onions and celery in the dish. -
This is really great for those nights where you don't have many groceries around but need to make a good meal. I used chicken thighs, took the skins off before simmering, and served the sauce over steamed broccoli with chopped fresh parsley on top. I will definitely make this again! -
I made this recipe but instead of skin and bone chicken breast, I used boneless breast. First all I did was brown the chicken. Then I followed the rest of the recipe until the cook time of chicken in pinapple mixture. I only cooked that for 30min. After that I sed Wondra to thicken the mixture a little bit. I served it over brown rice. My fiance loved this. Chicken was not rubbery it was just right. I will make this again. even without the chicken.
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Tweaks
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This was excellent! So very easy and wonderful results. I used 4 chicken breast halves and just browned them in about 1 tblspn of coconut oil, and used kosher salt instead of sea salt. Great pineapple flavour and not an overpowering curry. Thanks for a keeper. Served with basmati rice and a salad.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
