Recently, I helped throw what I guess has become a joint “shower” for both a bride and groom. My longtime best friend Mike and his bride to be Yolanda were given a coed shower, which I’m still not sure what to think of that. Call me a traditionalist I guess.
The maid-of-honor planned out the affair as a Hawaiian luau style kind of party, since the happy couple plans to honeymoon on the Hawaiian Islands. My task was to prepare a dish for the event, as many were asked to prepare food. We ended up with a smorgasbord of typical party favorites and some interesting dishes. Pasta, seasoned rice, salads, Italian beef, fried chicken, and Puerto Rican shredded pork (which will post a recipe of in the future).
While everyone more or less made his or her own favorite dishes, I wanted to stay in theme. I researched and came up with a Hawaiian Chicken that I originally thought was decent, but apparently became a big hit. I literally had several people asking me for the recipe and every morsel was taken.
I wanted to create some nice melding of meat with fresh zucchini and pineapple. I originally had the idea when I wanted to make some kebobs months ago, but finally found the right flavor in the islands. I’ll post what I originally did and put in my own “healthier” tips in the Variations section.
- 2 cups of Teriyaki sauce
- 2 cloves of garlic, minced
- 6 boneless, skinless chicken breast halves
- 1/2 of cup butter
- 4 zucchinis, cut into slices or chunks
- 1 can (20 ounces) of pineapple rings or chunks, do not dump the juice
- 3/4 cup of soy sauce
- 3/4 cup of packed brown sugar
- 6 tbsp of Worcestershire sauce
- Combine the Teriyaki sauce with the garlic. Place into a container with the chicken breasts and seal.
- Marinate the chicken in the refrigerator for at least four hours. Overnight is better.
- When marinated, fire up the grill and cook the chicken breasts until done. Brush with the marinate to baste and keep moist while cooking.
- You can leave them as whole breast halves or cut into chunks like I did. Regardless, set the chicken aside when done.
- In a small saucepan, melt the butter and keep melted on low heat.
- Brush the zucchinis and pineapple with the butter, then place on the grill. Cook the zucchini until softer and the pineapple until you get some nice grill lines on them. Use the butter to baste.
- Set the pineapple and zucchini aside when done.
- In a medium saucepan, combine the pineapple juice, soy sauce, brown sugar, and Worcestershire sauce.
- Cook the mixture on medium heat and stir regularly. You’re going to be boiling this mixture until it reduces itself down to a syrup-like texture.
- Serve the dish by placing the chicken on a plate with some zucchini and pineapple, then pour some of the sauce on top.
If you don’t have access to a grill, or would rather not, then broil the items in the oven. If you use fresh pineapple, then either pick up a small can of pineapple juice, or try orange juice if you can’t get pineapple juice.
Be patient with the sauce. It will take a while to boil it down to a syrup-like consistency. If you do not wait, then the sauce will be more a watery liquid poured on top of the dish and thus most of the flavor will be missed.
The above described recipe is how I made the chicken for Mike and Yolanda’s shower. When it came to making it at home, I broiled the chicken and zucchini in the oven, and left the pineapple raw. I also used canola oil on the zucchini as opposed to butter, and did not use any butter or anything on the pineapple. The soy and Teriyaki sauces were both low-sodium varieties. This is a much healthier alternative than the original.
You could probably pull this recipe off with pork as well. Spam if you’re feeling adventurous.
ONE LAST THING…I also want to send out warm wishes and welcome to my newborn niece. I would have posted this on Friday, but a phone call that my sister-in-law went into labor caused our delay. Welcome Sofia (my niece) and congratulations to my brother and sister-in-law.