Hawaiian Chicken I

Hawaiian Chicken I

127 Reviews 13 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    8 h 30 m
Barbara Childers
Recipe by  Barbara Childers

“This was given to me by my best friend years ago and is a favorite of our family!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
  4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

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Reviews (127)

Rate This Recipe
BBHOLT
68

BBHOLT

Being from Hawaii it always amuses me that anything with teriyaki sauce and pineapple is automatically labeled "Hawaiian". :-) Seriously, made this the other night and we liked it. It was too much trouble to get the grill going for just my husband and I so I ended up baking the chicken--very tasty. The dipping sauce was wonderful. Definitely making this one again.

Rebslo
63

Rebslo

As written I would not make again. It was too bland and had far too much teriyaki sauce. I would sugguest adding some garlic and red pepper to the mix as well. The sauce was somewhat liquidy too.

KRANEY
48

KRANEY

Great recipe! I put the pineapple rings right on the grill & they were wonderful. This recipe made a ton of sauce, so I used the leftover sauce on chicken thighs baked in the oven. Put it on a large package of thighs at 350 for about 35 minutes. Still had enough sauce leftover to spoon over rice. Delicious! Thanks for the recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 548 cal
  • 27%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 63.2 g
  • 20%
  • Protein
  • 32.5 g
  • 65%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 5831 mg
  • 233%

Based on a 2,000 calorie diet

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