Hawaiian Chicken with Fancy Rice


3 Chicken Breast (Cut in half yielding 6 pieces)

6 Thick Slices of Hickory Smoked Bacon

1 Cup of Sweet Red Peppers (Chopped)

1 Large Jalapeno (Chopped)

½ Teaspoon of Crushed Red Pepper

½ Cup of Green Onions (Chopped)

1 Cup of Asparagus (Cut into 1 inch pieces)

1 Cup of Curly Parsley (Chopped)

1 Cup of Shredded Carrots (Chopped)

1 Cup of Smoked Ham (Chopped)

6 Fresh Pineapple Slices (Sprinkled with 1 Tablespoon of brown sugar and ½ Teaspoon of pepper)

2 Cups of Parboiled Rice (Cook as directed using Chicken Stock in place of water.)

2 Tablespoons of Olive Oil or Vegetable Oil

2 Tablespoons of Soy Sauce


Hawaiian Glaze - (Combine all ingredients and stir together)

1 Tablespoons of Soy Sauce

2 Tablespoons of Brown Sugar

2 Tablespoons of Orange Marmalade

½ Teaspoon of Kosher Salt

½ Teaspoon of Pepper

½ Teaspoon of Cayenne Pepper

¼ Teaspoon of Cinnamon

Prep: All veggies chopped into small cubes.


(Grill should be at a medium high heat.)

Season Chicken halves with Salt, Pepper and Crushed Red Pepper Flakes. Cook on a grill at a medium high heat for 4 minutes on each side. Remove from grill. Sprinkle pepper on both sides of bacon then wrap around each piece of grilled chicken. Use a toothpick to secure bacon onto the chicken.

Make sure to sprinkle brown sugar and pepper on both sides of your fresh pineapple slices then place on the grill for 2 minutes on each side. Remove from grill and set aside.

Place bacon wrapped chicken onto the grill and brush with glaze, grill for 2 minutes. Turn chicken over…brush with glaze and grill for another 2 minutes. Remove from grill and set aside.

Fancy Rice:

In a large deep skillet or wok, at a medium high heat, add 2 Tablespoons of Olive Oil or Vegetable Oil and heat for 1 minute. Add all vegetables except for the parsley and green onions. Sauté for 5 to 7 minutes then add cooked rice and stir. Add about ½ Teaspoon of Crushed Red Pepper, 2 Tablespoons of the glaze and 1 Teaspoon of the Soy Sauce, ½ Teaspoon of Salt and ½ Teaspoon of Pepper to the rice and stir. Remove skillet or wok from the heat and stir in your parsley and green onions. Ready to serve!