Grilled Hawallan Chicken
4 chicken breast, cut in 1 - 1 1/2" cubes
1 (20 oz.) unsweetened pineapple juice
1/2 cup brown sugar
2 crushed garlic cloves
1/3 cup Worcestershire sauce
1 1/2 tbsp. black pepper
1 large onion, cut into eights
1 (15 oz.) can pineapple chunks
3 carrots, cut in 1 - 1 1/2" chunks
1 large green pepper, cut into eights
Blend pineapple juice, brown sugar, garlic, Worcestershire
sauce, black pepper and chicken cubes; refrigerate for 8 - 10
hours. Parboil vegetables until tender crisp. Skewer chicken
cubes, vegetables, and pineapple chunks. Grill over hot coals
15 - 20 minutes until chicken is done . Or, drain chicken and
cook in cast iron skillet over medium heat with 3 tablespoons
vegetable oil or butter, with vegetables and pineapple for 10 -
15 minutes; stirring constantly.
Sherry Eaton
Golden Baked Chicken And Carrots
4 Ibs. chicken
2 cups carrots, sliced
2 cans GOLDEN mushroom soup
1 can water
Mix soup and water in large casserole dish. Add carrots and
lightly salt and pepper chicken. Bake 300 degrees for 1 - 1 1/2
hours . Tum chicken after 20 - 45 minutes. Spoon soup over each side, basting infrequently.
Servings: 6
Emily R. Lassiter