Chicken Pago Pago (Polynesian)

By

Polynesian Resort, Disney World (printed in the Miami Herald Oct. 2007)

To present the dish as they do at Walt Disney World's Polynesian Resort, slice three fresh pineapples in half lengthwise, slice a bit off the bottoms so the halves sit flat, and scoop out the fruit for another use. Divide the rice among these pineapple ''bowls,'' top each with a chicken breast and warm in the oven as directed below.

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  • 6

Ingredients

  • FOR THE CHICKEN:
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1 teaspoon ground ginger
  • 1 tablespoon finely chopped garlic
  • 1/2 cup brown sugar
  • 1 teaspoon paprika
  • 2 tablespoons prepared mustard
  • 6 boneless chicken breasts, about 6 ounces each
  • 1 cup all-purpose flour
  • 3 eggs, beaten well
  • 4 tablespoons vegetable oil
  • FOR THE GLAZE:
  • 1/3 cup brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 2 tablespoons crushed pineapple
  • 1 tablespoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1 tablespoon cider vinegar
  • 1/4 cup honey
  • TO SERVE:
  • Pago Pago Curry Rice (see recipe)
  • 1 (11-ounce) can Mandarin oranges, drained
  • 6 pitted prunes
  • 6 lychee nuts
  • 6 maraschino cherries

Preparation

Step 1

Prepare the chicken: Combine vinegar, soy sauce, ketchup, honey, ginger, garlic, brown sugar, paprika and mustard in a large, self-sealing plastic bag. Add chicken, turning to coat. Refrigerate 24 hours, turning occasionally.
Drain chicken, discarding marinade. Place flour in one shallow bowl and eggs in another. Heat oil in large skillet over medium-high heat. Pat chicken dry. Dip it first in the flour, then in the eggs. Brown on both sides.
Finish dish: Heat oven to 350 degrees. Spread cooked rice in a 9-by-13-inch glass baking dish, and place chicken on top. Bake 10 minutes, or until warmed through. Meanwhile, combine glaze ingredients in a saucepan and heat until steaming.
Serve: Spoon hot glaze over chicken. Sprinkle with sesame seeds and garnish with orange sections. Place 1 prune, 1 lychee nut and 1 cherry on each of 6 frilled toothpicks, and spear on top of each breast.

Per serving (without rice): 726 calories (34 percent from fat), 28 g fat (6.6 g saturated, 10.1 g monounsaturated), 214.6 mg cholesterol, 44 g protein, 77.2 g carbohydrates, 2.6 g fiber, 2441.9 mg sodium.

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