I served Hawaiian Chicken at the shower, but tried out the recipe at home a couple weeks ago using chicken thighs and pineapple chunks. (For the shower, I tripled the recipe and used a 5 pound bag of chicken tenders from Costco. I brought it to San Diego frozen and already marinated. There I used drained, crushed pineapple.)
4 boneless, skinless chicken breasts or thighs
1/4 cup soy sauce
1/3 cup dry sherry
1 cup pineapple juice
2 tablespoons red wine vinegar
3 tablespoons granulated sugar
2 clove garlic, minced
1 1/2 cup crushed macadamia nuts
1 can (15 1/4 ounces) crushed pineapple (reserve juice for sauce)
juice from can of crushed pineapple
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon grated ginger root
zest from one lemon (or orange)
In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic. Marinate chicken in refrigerator for 1 hour (or freeze in marinade and make later). Remove chicken and discard marinade. Coat chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray (or just throw the nuts on top. Bake in 350 F. oven for about 30 minutes or until fork can be inserted in chicken with ease.
With juice from crushed pineapple, mix 1 tablespoon cornstarch and stir until smooth. Stir in 1 tablespoon dry sherry and 1/2 teaspoon grated ginger root. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add 1 teaspoon grated lemon rind.
Pour crushed pineapple over chicken and top with sauce.