HAWAII GRILL RECIPES
GRILLED HAWAIIANS RECIPE | ALLRECIPES
Grilled cheese only better! Ham and pineapple add a tropical touch.
Provided by tball
Categories Main Dishes Pork Ham
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.
Nutrition Facts : Calories 490.2 calories, CarbohydrateContent 35.7 g, CholesterolContent 80.7 mg, FatContent 28.7 g, FiberContent 1.6 g, ProteinContent 22.3 g, SaturatedFatContent 14.6 g, SodiumContent 1184.9 mg, SugarContent 10.6 g
GRILLED HAWAIIAN CHICKEN RECIPE | ALLRECIPES
This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.
Provided by Amy Snider Husk
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard the marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 529.8 calories, CarbohydrateContent 36 g, CholesterolContent 106 mg, FatContent 28.6 g, FiberContent 1.9 g, ProteinContent 33.4 g, SaturatedFatContent 14.1 g, SodiumContent 2240.9 mg, SugarContent 28.3 g
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This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.
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Reviews 4.6
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Calories 529.8 calories per serving
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