Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or Dutch Oven of Hawaiian chicken.
Fried Potatoes and onions with eggs at breakfast time is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe. I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.
Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.
As with any recipe you get the basic version and the cook has to experiment to add their own touch. I use both Dutch Ovens and cast iron skillets to make this recipe
depending what I have the feel to use that day. You never see an open recipe book in my hands at home or at an event so if you want my recipe you have to stop in and buy
a piece of iron and watch.