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Pam's Special Hawaiian Chicken Recipe
|Canned pineapple rings||16 Ounce, drained (1 Can)|
|Boneless skinless chicken breast halves||32 Ounce (8 In Number, 4 Ounce Each)|
|Soy sauce||1⁄2 Cup (8 tbs) (Low Salt Variety)|
|Sherry/Cooking sherry||1⁄2 Cup (8 tbs)|
|Pineapple juice||2 1⁄2 Cup (40 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs) (1/2 Cup Sugar + 2 Packets Sweet N'Low)|
|Garlic powder||1 Teaspoon|
|Long grain and wild rice mix||6 1⁄4 Ounce (1 Package, Uncle Ben'S Instant Variety)|
|Canned chopped mushrooms||8 Ounce, drained, rinsed (1 Can)|
Serving size: Complete recipe
Calories 2256 Calories from Fat 134
% Daily Value*
Total Fat 15 g23%
Saturated Fat 3.1 g15.3%
Trans Fat 0.2 g
Cholesterol 526.2 mg
Sodium 8459.3 mg352.5%
Total Carbohydrates 288 g95.9%
Dietary Fiber 7.3 g29.3%
Sugars 213.3 g
Protein 223 g446.9%
Vitamin A 4.4% Vitamin C 553.4%
Calcium 22.8% Iron 73.9%
*Based on a 2000 Calorie diet
After rice is cooked stir in can of drained mushrooms.
Marinade: Combine all the ingredients in a large bowl.
Place the chicken breasts in mixture and marinate for 24 hours.
Broil the chicken breasts on outside grill or in your broiler in your oven.
During the last couple of minutes broil pineapple rings to place on top of chicken breasts.
Serve over bed of wild rice.
This can be prepared ahead of time.
Simply place cooked chicken breasts over rice in a large casserole dish with pineapple rings on top.
Store covered with foil in your refrigerator for up to two days.
Simply heat up in oven or microwave when you are ready to serve.