Tangy Hawaiian Chicken

Method4 steps · about 1 hr 50 min

1. 1

   Step 1: In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce (1 cup), onion powder (1 teaspoon), sugar (2 tablespoons), lemon juice (¼ cup), barbeque sauce (2 tablespoons), and curry powder (½ teaspoon). Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.

   Uses 1 (8 ounce) can pineapple tidbits with juice · 1 cup soy sauce · 1 teaspoon onion powder · 2 tablespoons white sugar · ¼ cup lemon juice · 2 tablespoons barbeque sauce · ½ teaspoon curry powder · 4 boneless, skinless chicken breast halves

2. 2

   Step 2: Remove chicken from the marinade. In a separate pan, bring the marinade to a boil over medium heat, then simmer for 5 to 10 minutes before using as a sauce. Preheat an outdoor grill for medium-high heat. Grill chicken breasts until cooked through, about 7 to 10 minutes on each side, brushing occasionally with some of the boiled pineapple sauce. Reserve the rest of the boiled sauce for serving.

   Grill chicken per side · 10 minUses marinated chicken breasts · used pineapple marinade

3. 3

   Step 3: Put the four cups water into a medium saucepan over medium-high heat. Add onions (½ cup), celery (½ cup), and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes.

   Simmer rice · 20 minUses ½ cup finely chopped onion · ½ cup finely chopped celery · 2 ½ cups uncooked white rice · 4 cups water

4. 4

   Step 4: Serve the chicken on a bed of rice with the sauce covering it, or to the side.

   Uses grilled chicken · reserved boiled pineapple sauce · cooked vegetable rice