Asian Pineapple Chicken Food

PINEAPPLE CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

CHINESE PINEAPPLE CHICKEN

Steps:

• Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
• Toss chicken chunks with oil in a large bowl.
• Sprinkle with salt & pepper, and stir to combine. Set aside.
• Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
• Heat oil to 350 degrees in a wok or large skillet.
• Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
• Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
• Continue frying & draining the remaining chicken.
• Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
• Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
• Cook mixture, stirring constantly until it starts to thicken.
• Add the chicken, toss to combine.
• Serve with fried or steamed rice.

CHICKEN PINEAPPLE STIR- FRY

Steps:

• Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
• In large skillet, stir-fry chicken in hot oil 5 minutes.
• Add vegetables, stir-fry 4 more minutes.
• Stir in pineapple and sauce, heat through.
• Serve over rice.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Steps:

• In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
• Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
• In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

HAKKA CHINESE PINEAPPLE CHICKEN

Steps:

• Slice boneless chicken into cubes.
• Slices onions into cubes.
• Heat oil and add onions and cook on medium heat until onions soften and become golden. Then add chopped garlic and wait until it browns. Add garlic after onions, as garlic tends to burn quicker than onions.
• Add chicken to garlic and let it cook. After 5 minutes, add salt and pepper. Chicken will release its water. Let it cook until almost all the water is gone.
• Slice Red Pepper into cubes and the green chillies at an angle. Add them to the chicken and let it all cook until the vegetables soften a little.
• Add the Aroy-D sweet chilli Sauce.
• Cut slices of pineapple into quarters, so each slice gives you four pieces. And add the whole can worth of pineapple into the chicken dish.
• If you'd like a little bit more gravy, dissolve the flour in 1 cup water, and stir leaving no lumps. Then add it to the chicken.
• Lastly, if you'd like a little bit more spice, you can add a teaspoons of Sriracha hot sauce.

CHINESE PINEAPPLE CHICKEN

Steps:

• Remove meat from bones of chicken. Cut meat, onion and celery into 3/4" cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.

CHINESE CHICKEN AND PINEAPPLE

Steps:

• In large skillet heat oil, salt, and garlic;.
• Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
• Add broth; cover and simmer for 5 minutes.
• Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
• Add pineapple.
• Serve over rice.

PINEAPPLE CHICKEN

Steps:

• Combine chicken pieces, salt, soya sauce and chicken soup base; let sit for 10 minutes.
• To make batter, mix Bisquick, eggs, milk, salt and second amount of chicken soup base (should be consistency of pancake batter).
• Add chicken mixture to batter.
• Drop by spoonfuls into hot fat and deep fry until brown, making sure the chicken inside is cooked (if the chicken pieces are small and if you use medium heat, the chicken should be cooked by the time the batter is nicely browned).
• For sauce, cook together the sugar, second amount of soya sauce, cornstarch, water, vinegar and juice from pineapple until it is thick and clear.
• Remove from heat and add pineapple tidbits.
• To serve, pour sauce over chicken.
• Serve over rice.