This is delicious and full of Hawaiian flavors in honor of our Aunt Lynn in Honolulu! I did this in the pressure cooker because I hate turning on the oven in this Summer heat!
3 lbs chicken thighs skinless and boneless. Seasoned them with salt, pepper, garlic powder and ginger powder to taste.
Place in the pressure cooker and add 1 cup ketchup, 1/3 cup low sodium soy sauce and 3 Tbsp brown sugar. Mix all together so chicken is coated. Top with 1 cup cut up pineapple. (Substitute drained canned pineapple if needed), and pressure cook for 13 minutes.
Shred the chicken and serve it with some of its sauce, grilled pineapple, rice with low sodium soy sauce and more of the remaining sauce from the chicken, and avocado.
Fresh lime and cilantro to garnish!
This is also great with grilled chicken. Use whatever part of the chicken you like and marinate it in what we used in the pressure cooker, pineapple and rice on the side. Yummy!!
Cap’N Crunch & Corn Flakes mixed together sounds odd but tastes great!
Ingredients for the dipping sauce
Delicious alone or with the dipping sauce
Where it all began…the first taste of the amazing chicken finger!
I discovered these in Cancun on Spring Break. My friend Dawn and I stayed across the street from a Planet Hollywood and had dinner there the first night. The waitress said we should try these and we were hooked. They are DELICIOUS! I hope you enjoy them! The recipe below is not exact to what they serve, I am sure they fry them, these are baked, and I am sure they use a lot of other ingredients but these are still tasty.
Recipe for the chicken fingers…serves 2-4 (pan fry then bake)
- Chicken Cutlet tenders (1 packet is good for 2-4 people)
- 2 cups Cap’N Crunch
- 1.5 cups Corn Flakes
- 1 cup milk
- 1-2 eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- dash of pepper
Heat oven to 325 degrees…
Mix together the Captain Crunch and the Corn Flakes in a mixer until crushed (like bread crumbs) add in the onion powder, garlic powder and pepper-put all this in 1 dish. Combine the egg and milk and put in another dish. Dip the chicken in the egg/milk mixture then coat in the cereal mixture.
Heat olive oil in a fry pan (just enough to coat the pan and make the chicken a bit brown on the outside) place chicken in pan and heat on each side for roughly 1 minute until the coating is a bit brown. Then transfer to a baking dish and bake for 15-20 minutes or until done.
Dipping Sauce: mix the below together and use as a dip…I played around with the ingredients, the below is not too strong or too mayonnaise tasting. I suggest tasting it as you go along and find what you like best.
These would also be good in a ranch or honey mustard dip or with no sauce
- 6 Tablespoons Dijon Mustard
- 9 Tablespoons Mayonnaise
- 3 Teaspoon creamy style horseradish
- 3 Teaspoon honey
- 3 Teaspoon Yellow Mustard
- I like to add a dash of hot sauce
Chicken Marbella is a simple yet delicious recipe that is easy to prepare. It can be made ahead of time so it is great to serve when guests are over. This goes well with fettuccine alfredo, cous cous, rice, potatoes…or a salad.
This is Betsy’s version…. (serves 6-8)
- 6-8 pounds chicken (I use the thick chicken breasts cut in half) but this can be made with chicken thighs, legs etc…
- 12 oz bite size Pitted Prunes (if they are large cut them in half)
- 3.5 ounce jar of capers (drain the liquid before adding it)
- .5 ounce bottle of oregano (I only had 1/2 bottle and it worked)
- 6 bay leafs (can use more for decoration)
- 1 garlic bulb minced (about 1 tablespoon)
- 1 cup stuffed Pimento Olives (drain before adding)
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup brown sugar
- 1 cup dry white wine (cooking wine is ok to use)
- 1/4 cup parsley (optional)
- 1 table spoon sea salt or kosher salt
- 2 table spoon pepper
Combine all (except brown sugar, white wine and parsley) in a baking dish and marinade for 8 hours or overnight. Before baking add the white wine, brown sugar and parsley. I had to use 2 baking dishes and I added more red wine, olive oil, white wine and sugar as it did not look as juicy as my moms. I doubled the amount of each…(make sure to add equal amounts to balance the flavor. So 1 cup oil to 1 cup red wine vinegar etc…)
Bring to room temperature and bake at 350 degrees for 50 minutes or until chicken is done… enjoy!