Hawaiian Hula Chicken

Week two of school is under way. I am finally feeling like I have my feet back under me and we are getting some work and learning done.

My class is really sweet…sometimes its hard to get any work done because they want to talk to me and tell me EVERYTHING.

Today one little girl followed me into my room and said “Mrs. Skinner, I think your first name is beautiful.”

“Thanks” I said

“Debra” the little girl said in a dreamy voice.

“You know that’s not my name right?” I said stifling a laugh.

“Are you sure?” she said.

“Yep, pretty sure.” I responded.

The weather around here is down right terrible. I almost needed mittens at recess today. So I figured we need something for supper that reminds us of sun, summer and happier times.

Enter the Hula Chicken.

Hawaiian Hula Chicken

This meal seems like it will be Hawaii in a bowl…and I love Hawaii. So, so much.

I started by making the sauce. In a saucepan I combined

  • 1.5 cups of pineapple juice
  • 1/4 teaspoon minced ginger
  • 2 teaspoons sriracha
  • 4 teaspoons minced garlic
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/3 cup ketchup
  • 4 tablespoons rice vinegar

Hawaiian Hula Chicken

I brought it to a boil and stirred in a mixture of 2 tablespoons cornstarch and 1/2 cup of water. Once it thickened I removed it from the heat.

I cubed up my chicken breasts, seasoned it with salt and pepper and cooked it in a pan for 8-10 minutes (obviously until cooked through).

Hawaiian Hula Chicken

Then I through in a chopped red pepper and let that cook another minute or two.

Hawaiian Hula Chicken

I poured some sauce over top and let it all combine.

Hawaiian Hula Chicken

I served this with stir fry veggies and rice and topped it with fried chow mien noodles and green onion.

Hawaiian Hula Chicken

The verdict-

“What do you think?” I said to Andrew as we took our first few bites.

“It’s ok” he said as he was crunching through a fork full “These crunchy things are throwing me off…” he continued in reference to the friend chow mien noodles.

I have to agree, they didn’t really add much to the dish and they were very crunchy which was a weird fit with the rest of this dish. In the end I can say it was ok…nothing special. I am realizing that I am not a huge fan of sauces that use ketchup in them. It just does something to it that I do not like. This wasn’t bad, it just wasn’t as great as other things I have made. I’ll have to find another way to get my Hawaii fix…


Weekly Meal Plan September 8-12

Well I made it through the first week. Teacher friends, I hope that your first week went well too.

Routines are being set, expectations are being adjusted and somewhere in there we are having a little fun too.

I’m starting to understand the kids in my class and I know already there are going to be some very funny moments.

After last recess on Friday, one of my little boys approached me with a small notebook.

“Look at the picture I drew Mrs. Skinner”


“Wow” I responded

“Yeah, it’s a cat fish…” he said

Naturally I had to take a picture of it and share it with you…

I planned for a lot of meals last week, but did not get to all of them. We had so many leftovers to eat that I was happily able to move a few meals to this week and cut down on my grocery bill.

Here’s what I have planned:

BorschtChicken Quinoa CasseroleSausage spaghetti squashHawaiian Hula ChickenFrozen Pizza

Grocery List:

  • beef broth (4-8 cups depending how much soup you want to make)
  • beets
  • zucchini
  • potato
  • carrots
  • dill
  • ham steak
  • 4 chicken breasts
  • 1 can of red kidney beans
  • 1 can of white kidney beans
  • quinoa
  • tomato sauce
  • onions
  • garlic
  • red (2) and green peppers
  • ¬†honey
  • olive oil
  • lemon juice
  • spaghetti squash
  • pasta sauce
  • chicken sausages or ham sausage
  • spinach
  • rice
  • pineapple juice
  • ginger
  • crunchy Asian noodles
  • green onions
  • brown sugar
  • sriracha
  • soy sauce
  • ketchup
  • rice vinegar


With garden season coming to an end, there is lots of vegetables to use up. Borscht really is one of my favorite things and I think I have perfected my recipe.

  1. Instead of bacon, I bought a small ham steak and cubed that up. I let it cook a bit in the bottom of the pot with a diced onion before adding everything else in.
  2. I only cubed up my veggies…I used to shred them all, but this time I cut everything about the same size and cooked the beets, potato and carrots first. I threw in the zucchini about half way through the cooking process



I didn’t get a chance to make this recipe last week (which I think was a bit of a disappointment for Andrew) so it’s on the menu this week. I am sure there will be lots of leftovers.

Baked Chicken and Quinoa Chili


More garden bounty to use! The original recipe calls for chicken sausage,¬† but I couldn’t find any at our grocery store so I decided to use an ham sausage instead. Hope it tastes ok…


With my affinity for Chinese food, I am surprised it has taken me so long to try this recipe. I think it is going to be delicious.

Hawaiian Hula Chicken - Creme de la Crumb