Sunday, June 13, 2010

Hawaiian Chicken

Here is another winning recipe from Tasty Kitchen. As soon as I saw Briana's delicious looking picture of her shredded Hawaiian Chicken, I added it to my Tasty Kitchen recipe book. I am glad I did! After cooking in my Dutch Oven for 2 hours the chicken just fell apart. The soy sauce/pineapple juice marinade make this chicken incredibly juicy. Another person who tried this recipe suggested adding pineapple chunks at the very end and I agree that is a great idea! Next time I will definitely try that, since I love cooked pineapple.

Hawaiian Chicken

3/4 cups soy sauce
1/2 cups vinegar (apple cider vinegar would work too)
1/4 cups pineapple juice
3/4 cups brown sugar, packed
1 teaspoon ginger
2 cloves of garlic, finely chopped
1 1/2 cups water
1 pound of boneless, skinless chicken breasts 
1 cup mushrooms, very thinly sliced
4 cups cooked rice

In a Dutch Oven over low heat, add soy sauce, vinegar, pineapple juice, brown sugar, and ginger. Stir to combine and heat just long enough for the sugar to dissolve. Add chopped garlic, water, and chicken. Turn chicken to coat.

Bring to a boil and skim off and discard any foam that rises to the top. Reduce heat to low and simmer with the lid closed for 45 minutes to an hour. At this point stir or flip chicken so that the opposite side is immersed in the sauce. Add mushrooms, stir, and cover. Cook for an additional 45 minutes to an hour or until the chicken is easily shredded with 2 forks.
Shred chicken and stir. Serve over steamed rice. 

1 comment:

  1. So glad that you liked the recipe and thanks for the post! I found out that using fresh pineapple makes things too acidic when paired with the vinegar, so be sure to use canned if you try out that variation. Water chestnuts are a great addition too. :)



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