Best 20 Polynesian Chicken Recipes

POLYNESIAN CHICKEN

Steps:

• In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.
• Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.
• In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

POLYNESIAN PULLED CHICKEN

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through., Serve with buns and, if desired, sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.

POLYNESIAN CHICKEN SALAD

Steps:

• Remove the skin from the rotisserie chicken, then rip into small pieces and set aside. Remove the meat and discard the carcass, then shred the meat into small pieces.
• Drain the canned pineapple, reserving the juice. Put the pineapple in a large bowl with the chicken meat, drained mandarin oranges, celery, carrots and grapes.
• Whisk together the mayonnaise, sour cream, garam masala, salt and pepper in a small bowl. Add a bit of the reserved pineapple juice to thin out until pourable.
• Heat the butter in a skillet over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are toasted and the skin is crispy.
• Pour the dressing over the chicken salad and toss well to coat.
• Line four plates with whole iceberg lettuce leaves, then mound some chicken salad in the center of each. Top each salad with chicken skin and macadamia nuts. Serve immediately.

POLYNESIAN CHICKEN (4 INGREDIENTS)

Steps:

• Arrange chicken thighs in greased 9 x 13 inch pan.
• Combine remaining 3 ingredients in small bowl. Pour over chicken. Bake, covered, in 350ºF (175ºC) oven for about 1 1/2 hours, turning chicken halfway through cooking time, until no longer pink inside. Remove cover for last 15 minutes to thicken sauce if desired.
• **For OAMC: place all ingredients into a large ziploc bag. Label and Freeze. TO serve: Defrost overnight, dump ingredients into baking pan and cook until done, about 1 1/2 hours.**.
• I think this would also work in a crockpot as well.

POLYNESIAN CHICKEN

Steps:

• For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
• Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.

POLYNESIAN PINEAPPLE CHICKEN

Steps:

• In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
• Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
• Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
• Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
• Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
• Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
• Serve over brown rice or rice noodles.

POLYNESIAN CHICKEN SALAD (DIABETIC)

Steps:

• Combine all ingredients in medium-size bowl. Mix well.
• Cover and refrigerate to chill.

POLYNESIAN CHICKEN SALAD

Steps:

• Heat oven to 350°F. In ungreased shallow pan, spread sesame seed. Bake 8 to 10 minutes, stirring occasionally, until golden brown and aromatic. Set aside.
• In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.
• In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.
• In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.

POLYNESIAN CHICKEN FAFA

Steps:

• In a large, deep skillet with lid, over medium-high heat, melt the butter.
• Stir in the onion and garlic, and cook 2 minutes.
• Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken is cooked through.
• Stir the spinach into the skillet, and cook just until heated through.
• Sprinkle with coconut.
• Serve.

QUICK POLYNESIAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and pat dry the chicken pieces. If you wish, remove the skins (not mandatory). Place chicken in a 9x13 inch baking dish.
• Pour the fruit cocktail and juices evenly over the chicken and bake in the preheated oven for 1 hour (no turning or basting needed). Let cool and serve.

POLYNESIAN CHICKEN WINGS

Steps:

• Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.

POLYNESIAN GLAZED CHICKEN WINGS

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken drummettes on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees for 45 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices.
• 2. Combine the brown sugar, cornstarch, ginger, red pepper, pineapple juice, water/broth and soy sauce in a small sauce pan. Cook over medium high heat for 3 - 6 minutes until thickened. Spoon the glaze over all sides of the chicken and bake for an additional 10 minutes. Place on serving dish, brush with more of the glaze mixture Garnish with chopped green onions for added color, texture and flavor. Serve with remaining glaze. *If using the pineapple juice from the canned sliced pineapple... why not grill it and add to the plate, beautiful presentation and it will get eaten as well.

POLYNESIAN CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, and ginger. Bake for 35 minutes.
• Sprinkle green onion and cilantro over top and serve.

TANGY POLYNESIAN CHICKEN

Steps:

• Combine all of the ingredients except the chicken in a small bowl. Whisk to combine. Pour over chicken. Marinate, turning occasionally 2-3 hours or overnight.
• Prepare a hot fire. Remove chicken from sauce and place skin side down on an oiled grill, reserving sauce.
• Grill, turning once, until chicken is browned on both sides, about 15 minutes per side.
• Continue grilling, turning and basting frequently with the sauce until chicken is cooked through.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add the chicken pieces, and toss to coat evenly with flour.
• Heat the oil in a dutch oven over medium heat. Shake the excess flour from the chicken pieces and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and bell pepper. Cook and stir until the chicken is longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 Tblsp. of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over med-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginnning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

POLYNESIAN CHICKEN FAFA

Steps:

• In a large, deep skillet over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run clear.
• Stir the spinach into the skillet, and cook just until heated through. Sprinkle with coconut, and serve.

POLYNESIAN CHICKEN

Steps:

• cut chicken into 2-inch strips. In large skillet melt butter, then saute chicken just until it changes color. In separate bowl combine pineapple juice, 1/2 cup water, vinegar, brown sugar, soy sauce, and ginger. Stir in pineapple and bell pepper with the chicken. Stir in juice mixture. Cover and simmer until chicken is cooked, about 12 minutes. Combine cornstarch and the remaining 2 1/2 tablespoons water. Stir into chicken mixture. Cook until sauce is thickened, stirring constantly. Serve over rice and garnish with almonds

POLYNESIAN CHICKEN SALAD WITH BABY SPINACH

Steps:

• 1. Toss spinach and romaine with the peppers and oranges in a bowl.
• 2. Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
• 3. Top with chicken; sprinkle with cashews and toasted coconut.
• 4. Note: to toast the coconut, spread evenly in a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted, stirring occasionally. Watch carefully, coconut can burn easily.
• 5. Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.