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Hawaiian Chicken

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  Soy sauce 4 Tablespoon
  White wine 1⁄4 Pint
  Lemon 1 , juiced
  Garlic 1 Clove (5 gm)
  Curry powder 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken pieces 4 Pound
  Butter 1 Ounce
  Onions 2
  Seasoned flour 1⁄2 Cup (8 tbs)
  Rice 3⁄4 Pound
  Canned pineapple slices 16 Ounce (2 Large Cans)
  Butter 1 Ounce (Extra Required)
  Toasted slivered almonds 2 Ounce
  Red pepper 1

Mix together soy sauce, half the white wine, lemon juice, crushed garlic, curry powder, ginger and pepper.
Pour over chicken, marinate several hours, turning occasionally.
Melt butter in frying pan, add sliced onions, cook until golden brown, remove onions.
Dry chicken, coat with seasoned flour.
Cook in frying pan until brown.
Add onions and marinade, cover and simmer gently 45 minutes or until tender, uncovering pan for the last 15 minutes.
Meanwhile, cook and drain rice and keep hot.
Cut pineapple slices in half and brown in extra butter, also fry chopped pepper until tender.

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Hawaiian Chicken Recipe