You need a mental vacation to Hawaii as you enjoy this grilled chicken Hawaiian style with a mixture of pineapple juice, ketchup, and brown sugar. Say aloha to your new favorite chicken dish.
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Ingredients
- 4 whole boneless skinless chicken breasts halved
- 1/4 cup butter or margarine
- 2 tsp chili powder
- 1/4 cup flaked coconut
- 1 egg slightly beaten
- 3/4 cup dry bread crumbs
- 1 tsp salt
- 1/4 cup + 2 tablespoons shortening
- 4 pineapple slices
- 2 cooked sweet potatoes (quartered)
Sweet and Sour Sauce
- 2 tablespoons shortening
- 1/4 cup onion finely chopped
- 1/2 cup catsup
- 1/2 cup apricot preserves
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1/2 tsp curry powder
Servings: portions
Units:
Instructions
- Rinse and pat chicken dry.
- Place chicken between two pieces of plastic wrap; flatten slightly.
- Cream butter and chili powder.
- Blend in coconut.
- Divide into eight portions.
- Spoon one portion onto each chicken piece.
- Tuck in sides; roll and skewer.
- Chill two hours.
- Preheat oven to 400 degrees F.
- Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly.
- Melt 1/4 cup of the shortening in large skillet over medium heat.
- Add chicken rolls and brown evenly on all sides.
- Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender.
- Remove skewers.
- Melt remaining shortening in skillet over medium heat.
- Heat pineapple, sweet potatoes, and bananas.
- Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:
- Melt shortening in small skillet over medium heat.
- Add onion; cook until tender.
- Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend.
- Keep warm until served.
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