Hawaiian Chicken

Hawaiian Chicken - close your eyes and hear the luau music playing in your imagination, as this dish carries you off to somewhere lush and tropical.

this recipe!

Let me start by saying, I love this dish! I have been tweaking this to my liking, over the past few years, trying to get in to taste just the way I want it. And, my goodness, it's bomb.

Grilling the chicken adds a touch of savory, smokiness. The soy sauce adds saltiness. The peppers and celery add pops of flavor and color and the jam and fresh pineapple's fruity, sweetness just finish this dish off perfectly.

Typically, I serve this over plain, white rice. However, occasionally, I will serve it over coconut rice, just for another layer of flavor.

Try it for yourself and let me know what you think! Also, If you are looking for other, delicious recipes for grilled chicken, you may want to check out this recipe for Peruvian grilled chicken!

Ingredients

Marinade for the Chicken

¼ c. Oil.

¼ c. BBQ sauce, such as Sweet Baby Rays

¼ c. Vinegar.

1 tsp. Salt.

¼ tsp. Pepper.

1 tsp. Garlic Powder.

1 tsp. Ginger. (I use powdered ginger but feel free to use fresh, if you prefer)

For the Hawaiian Chicken

2 lb. Grilled Chicken, Breast or boneless, skinless thighs.

2 Tbsp. Oil, for frying.

½ of a Green, Bell Pepper, chopped into chunky pieces.

½ of a Red, Bell Pepper, chopped into chunky pieces.

3 Stalk Celery, chopped.

1 c. Water & 1 Tbs. Chicken Better than Boullion, (or 1 c. chicken broth).

1 c. Pineapple Juice.

8-10 oz. peach jam (or preserves).

½ c/ soy sauce.

1 ½ Tbsp. Cornstarch.

2-3 c. Pineapple.

Jasmine rice or other rice of your choosing, for serving.

Directions

Mix together all ingredients for the marinade. Add raw chicken and marinade for at least 30 minutes.

Grill the chicken.

Once removed from the grill, allow the chicken to rest for a few minutes, then cut into bite sized pieces.

Chop all vegetables and cut up the pineapple.

In a deep sauté pan, Dutch oven, or brasier, add the oil and sauté the peppers and celery.

When the vegetables have softened, add the water and chicken Better Than Bouillon (or chicken broth), pineapple juice, peach jam, and soy sauce.

Season with salt, pepper, garlic powder, and ginger.

Allow the mixture to come to a boil, then thicken with the cornstarch.

When the sauce has thickened, stir in the grilled chicken.

Cook a minute or two longer, allowing the flavors of the chicken to blend with the sauce.

Lastly, stir in the pineapple and remove from heat.

Serve immediately over jasmine white rice or coconut rice.

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