Hula Chicken With Pineapple Bbq Sauce - Rachael Ray

Name: Hula Chicken With Pineapple Bbq Sauce - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces brown rice, prepared according to package directions (1 box); 4 boneless skinless chicken breasts; 8 slices deli ham; 1 - 1 1/2 cup shredded white cheddar cheese; salt & freshly ground black pepper; flour, as needed for coating; 3 tablespoons extra virgin olive oil, Extra Virgin Olive Oil, divided; 1 medium red onion, finely chopped; 2 cups fresh pineapple, chopped; 3 tablespoons brown sugar; 3 tablespoons apple cider vinegar; 1/4 cup tamari (dark soy sauce); 1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins); 3 -4 scallions, thinly sliced

Servings: persons

16 ounces brown rice, prepared according to package directions (1 box)
4 boneless skinless chicken breasts
8 slices deli ham
1 - 1 1/2 cup shredded white cheddar cheese
salt & freshly ground black pepper
flour, as needed for coating
3 tablespoons extra virgin olive oil, Extra Virgin Olive Oil, divided
1 medium red onion, finely chopped
2 cups fresh pineapple, chopped
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/4 cup tamari (dark soy sauce)
1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins)
3 -4 scallions, thinly sliced

1
Preheat oven to 400u00b0F.
2
Get the rice going, according to the package directions.
3
With that working, flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.
4
With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham in the center. Top it with a small handful of cheese (about 1/4 cup) and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper and toss them lightly in the flour to coat the outside.
5
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place the chicken into the pan and cook until each side is golden brown, 8-10 minutes total. Once the roll-ups are golden brown, finish cooking them in the oven for 6-8 minutes.
6
While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the onion and pineapple, and cook until the onion begins to get tender, 4-5 minutes. Add in the brown sugar, vinegar, tamari and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and season it with salt and freshly ground black pepper.
7
To serve, stir the sliced scallions into the brown rice and put some on each plate. Slice the chicken roll-ups on an angle and pour the sauce over each one.

995

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces brown rice, prepared according to package directions (1 box), 4 boneless skinless chicken breasts, 8 slices deli ham, 1 - 1 1/2 cup shredded white cheddar cheese, and more.

Yes, Hula Chicken With Pineapple Bbq Sauce - Rachael Ray falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!