I’ve extended Debbie’s recipe into February as I’m super busy sending recipes out to test cooks for the Columbo cookbook – join us!
A tiny tribute to the wonderful Debbie Reynolds. Here’s her recipe for Chicken a la Honolulu. A little bit of Hawaii to chase away those winter blues…
Debbie said: I have long thought that among the many reasons the Hawaiian Islands deserved statehood is their contribution to good eating. Here is a recipe I collected from a kamaaina (old-timer) there.
2 x 2.5 lb broiler-fryers
Cleaned and cut
3 cups, fresh, frozen or canned pineapple chunks
1 cup pineapple juice – NB – DO NOT USE FRESH PINEAPPLE JUICE – see my note…
2 tablespoons ginger root, grated (or 1 teaspoon ground ginger)
1 cup soy sauce
2 cloves garlic, minced
Combine all ingredients in a marinade. Cover chicken and let stand at least 4 hours. Turn often. Drain.
3 tablespoons oil
Brown chicken in a heavy skillet. Place meat in a greased casserole. Bake in 325 degree oven for an hour, or until tender.
NB – I used 6 chicken thighs and halved the marinade ingredients. Debbie didn’t say what to do with the left over marinade so I boiled it fiercely (as I was told to do by the internet in case of GERMS) and then served some alongside the chicken for dipping. It was absolutely delicious!
I had an email from a lovely blog reader called Norah who made Debbie’s chicken using fresh pineapple juice for the marinade – this made her chicken disintegrate… There is an enzyme in fresh pineapple juice that is killed by heating, so use canned or cartoned pineapple juice. I love the fact that Norah is going to have another go at the recipe saying:
“I’m going to make it again with fresh pineapple but not use it in the marinade, marinate for 20 minutes, brown & remove chicken then add pineapple to pan to heat gently to reduce the enzymes. Then cook. I’ll let you know how it goes!”
Please do Norah!