Pam's Special Hawaiian Chicken Recipe


Main Ingredient


 Canned pineapple rings16 Ounce, drained (1 Can)
 Boneless skinless chicken breast halves32 Ounce (8 In Number, 4 Ounce Each)
 Soy sauce1⁄2 Cup (8 tbs) (Low Salt Variety)
 Sherry/Cooking sherry1⁄2 Cup (8 tbs)
 Pineapple juice2 1⁄2 Cup (40 tbs)
 Wine vinegar1⁄4 Cup (4 tbs)
 Sugar1⁄3 Cup (5.33 tbs) (1/2 Cup Sugar + 2 Packets Sweet N'Low)
 Garlic powder1 Teaspoon
 Long grain and wild rice mix6 1⁄4 Ounce (1 Package, Uncle Ben'S Instant Variety)
 Canned chopped mushrooms8 Ounce, drained, rinsed (1 Can)

Nutrition Facts

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


For Rice: Prepare as directed using liquid Butter Buds in place of margarine.
After rice is cooked stir in can of drained mushrooms.
Set aside.
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.