Name: Hawaiian Huli Huli Chicken
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 12 oz. boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts); 1 cup fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice); 8 6-inch wooden skewers; 2 tablespoons ketchup; 2 tablespoons honey; 2 teaspoons orange juice; 1 teaspoon garlic, minced (about 1 clove); 1 teaspoon ginger, minced

Hawaiian Huli Huli Chicken

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Hawaiian Huli Huli Chicken

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

For sauce:

2 tablespoons ketchup
2 tablespoons honey
2 teaspoons orange juice
1 teaspoon garlic, minced (about 1 clove)
1 teaspoon ginger, minced

Cuisine

American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

For sauce:

2 tablespoons ketchup
2 tablespoons honey
2 teaspoons orange juice
1 teaspoon garlic, minced (about 1 clove)
1 teaspoon ginger, minced

Instructions

Preheat a broiler or grill on medium-high heat.
Thread three chicken cubes and three pineapple chunks alternately on each skewer.
Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later.
Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step.
To prevent chicken from drying out, finish cooking skewers in a 350 °F oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories

Crunchy Chicken Fingers With Tangy Dipping Sauce

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Crunchy Chicken Fingers With Tangy Dipping Sauce

Cuisine

American

Prep Time

10 minutes

Cook Time

12 minutes

Servings

Ingredients

1/2 teaspoon reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
1/4 teaspoon ground black pepper
1 tablespoon whole wheat flour
12 oz. boneless, skinless, chicken breast, cut into 12 strips
2 tablespoons fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)
3 cups cornflake cereal, crushed

For sauce:

1/4 cup ketchup
1/4 cup 100 percent orange juice
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons deli mustard
1 teaspoon Worcestershire sauce

Cuisine

American

Prep Time

10 minutes

Cook Time

12 minutes

Servings

Ingredients

1/2 teaspoon reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
1/4 teaspoon ground black pepper
1 tablespoon whole wheat flour
12 oz. boneless, skinless, chicken breast, cut into 12 strips
2 tablespoons fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)
3 cups cornflake cereal, crushed

For sauce:

1/4 cup ketchup
1/4 cup 100 percent orange juice
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons deli mustard
1 teaspoon Worcestershire sauce

Instructions

Preheat oven to 400 ºF.
Mix crab seasoning, pepper, and flour in a bowl.
Add chicken strips, and toss well to coat evenly.
Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well.
Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165 ºF).
Meanwhile, prepare the sauce by combining all ingredients and mixing well.
Serve three chicken strips with ¼ cup dipping sauce.

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Posted in Dinner, Lunch, Recipes, Under 500 Calories