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Hawaiian - Hawaiian Kabobs Post by :andrea_hayhurst Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2120

Click below to download : Hawaiian - Hawaiian Kabobs (Format : PDF)

Hawaiian - Hawaiian Kabobs

1 1/2 lbs. boneless chicken breasts, cut into 1-inch cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, undrained
1/2 c. soy sauce
1/4 c. vegetable oil
1 tbsp. brown sugar
1 tsp. garlic powder
2 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. freshly ground pepper
1 lg. green pepper, cut into 1-inch pieces
12 med.-size fresh mushrooms
18 cherry tomatoes
Hot cooked rice

Place chicken cubes in a large shallow container.

Drain pineapple, reserving 1/2 cup juice. Set pineapple chunks aside.

Combine juice and next 7 ingredients in a small saucepan, stirring well; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes; pour over chicken. Cover and refrigerate at least 1 hour, stirring chicken occasionally.

Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers. Grill kabobs over hot coals 20 minutes or until chicken is done. Turn and baste frequently with marinade. Serve over hot cooked rice.
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Hawaiian - Chicken -  Hawaiian Tossed Salad Hawaiian - Chicken - Hawaiian Tossed Salad

Hawaiian - Chicken -  Hawaiian Tossed Salad
1 package Fresh Express Blend, any style 1 cup fresh pineapple, cut in chunks (canned chunks can be used if well drained) 1/2 cup shredded or diced Swiss cheese 1/4 cup diced green bell pepper 1/4 cup diced celery 1 cup cooked chicken breast, cut into bite-size pieces (optional) 1/2 cup French salad dressing Toss together well and serve immediately (may be prepared ahead of time without salad dressing and refrigerated). Add salad dressing just before serving.

Hawaiian - Bread -  Hawaiian Sweet Bread Hawaiian - Bread - Hawaiian Sweet Bread

Hawaiian - Bread -  Hawaiian Sweet Bread
2 T. active dry yeast 1 1/2 c. warm pineapple juice (110F, 45C) 1/2 c. sugar 1 c. mashed cooked potatoes 2 eggs, room temp. 1/4 c. butter, melted 1 t. salt 1 t. vanilla extract 1/4 t. ground ginger 4 1/2-5 cups all purpose, or bread flour 1 T. butter melted In large bowl of electric mixer, stir yeast into pineapple juice until dissolved. Let stand til foamy, 5-10 mins. Add sugar, potatoes, eggs, 1/4 c. butter, salt, vanilla, ginger and 2-21/2 c .flour. Beat at medium speed 4 minutes or 400 vigorous strokes by hand. Stir in enough remaining