TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE
2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced
- Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
- Add lemon zest, lime zest and garlic.
- Stir in chicken cubes, tossing to coat.
- Cover and refrigerate for at least 2 hours.
- Preheat oven to 375°.
- Cover baking sheet with foil and spray with non-stick cooking spray.
- Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
- Drain chicken, reserving marinade.
- Dredge chicken cubes in cashew mixture to coat evenly.
- Place cubes on baking sheet.
- Drizzle with reserved marinade.
- Bake 10 minutes until chicken is cooked through.
- Serve over mashed potatoes, rice, pasta or with roasted veggies.
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro
- In a saucepan heat the marmalade JUST until melted.
- Stir in horseradish and cilantro.
- Toss with chicken pieces and serve immediately
NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀
Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.
This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.
GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced
- Whisk together all ingredients except the chicken.
- Place chicken in a large ziplock bag.
- Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
- Marinade in the refrigerator for 24 hours.
- Heat grill to low-medium
- Drain the chicken and discard the marinade.
- Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
- Serve over rice with grilled pineapple slices.
Years ago I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This quickly became a new family favorite! We have even given it a new name and a few changes for our family.
1 LARGE box orange jello (next time we’re going to try wild strawberry)**
1 LARGE box lemon jello (we used pineapple)**
3 bananas, sliced (next time we’re going to use 2 and add a kiwi)
1/2 bag mini marshmallows
1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup sugar
2 tablespoons flour
1 egg, well beaten
1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese
1 small can mandarin orange segments, well drained, reserving juice (we used a large can)
1- 14 ounce can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange
juice to make 1 cup
- Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
- Add 2 cups of cold water.
- Place mixture in the refrigerator until partially set.
- Mix together the orange segments, pineapple and banana slices.
- Fold into the partially set jello.
- If using individual or multiple serving dishes, portion it at this time.
- Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
- Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
- Whisk together 1/2 cup sugar, *1 cup pineapple juice, egg and flour together in a small sauce pan, stirring constantly until thick..
- Cool this mixture completely and then fold in the whipped cream mixture.
- Spread over the marshmallow mixture.
- Layer the 3/4 cup of cheddar cheese on the top.
- Return to the refrigerator and chill thoroughly.
NOTE**: This recipe originally called for orange and lemon Jell-o. I play with the flavors ALL the time. This time I used lemon, orange crush and strawberry banana small boxes in lieu of the 2 LARGE boxes with delightful results.
Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.