PINEAPPLE GINGER CHICKEN
This Pineapple Ginger Chicken is tangy and sweet. No refined sugar. No junk. Just big bright flavors like pineapple, medjool dates, and fresh ginger. So good I bet you'll lick your plate. Plus it's dairy free, gluten free, and Whole30.
Provided by Christina
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
- Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
- Add all sauce ingredients to blender. Blend until smooth.
- Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
- Top with fresh chopped parsley and serve!
Nutrition Facts : ServingSize 1 chicken breast + 1/4 sauce & pineapple chunks, Calories 348 kcal, Carbohydrate 39 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 814 mg, Fiber 3 g, Sugar 28 g
BAKED PINEAPPLE CHICKEN
Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. "It's simple to put together, low in fat and tasty, too," she says.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 207 calories, Fat 3g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 330mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PINEAPPLE GINGER CHICKEN
I had a recipe years ago when I was first married for Pineapple Chicken. I modified it slightly and have been preparing this recipe ever since. It's a hit with my family! When you're tired of the same chicken dishes, try this one! It's refreshingly different. Very good served with rice, and a sprinkle or two of soy...
Provided by Sea Sun
Categories Chicken
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Mix together undrained pineapple, soy sauce, onion and salt. Pour over chicken in a prepared baking dish.
- 3. Bake for 50-60 minutes, uncovered, basting halfway through cooking time and when removed from oven.
- 4. Place chicken on platter and skim fat from pan.
- 5. Mix together 1/2 cup pan juices, orange juice, cornstarch and ginger. Cook and stir until thickened.
- 6. Serve over chicken.
CHICKEN WITH PINEAPPLE SAUCE
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
PINEAPPLE-GINGER CHICKEN STIR-FRY
I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
HONEY GINGER CHICKEN WITH PINEAPPLE
Quick aand easy recipe using fresh pineapple. I like this recipe but my DH thinks it's a little sweet. Any suggestions to make it less sweet? Remove honey and add soy sauce? Please let me know your thoughts
Provided by Marjorie W.
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
- Pound chicken to 1/2 in thickeness and season with salt and pepper.
- Warm olive oil in large pan.
- Add garlic and onion and saute until soft.
- Add chicken and brown on both sides.
- Combine water, honey, sherry and add to pan.
- Cover and simmer for about 8 minutes.
- Remove chicken from pan and keep warm.
- Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
- Add pineapple and heat.
- Spoon over chicken.
- Serve immediately over brown rice.
Nutrition Facts : Calories 300.7, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 84.3, Carbohydrate 31.4, Fiber 2.5, Sugar 21.9, Protein 28.8
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
PINEAPPLE-GINGER CHICKEN BAKE
There is no sweeter taste than pineapple and ginger, and what better way to have it than with chicken!! Very Good!!
Provided by Chef mariajane
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- In an ungreased 9x13 baking dish, stir pineapple and soy sauce with ginger, garlic and tabasco. For a glazed appearance, and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove slin,.
- Add chicken to pineapple mixture and turn evenly to coat; arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid. Bake in center of 450F oven for 30 minutes,.
- Meanwhile, core and seed pepper, then cut into 1-inch pieces. Remove foil from chicken, Turn chicken, skin side up, then scatter peppers around chicken. Reduce oven temperature to 375°F and continue baking uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15-20 minutes more.
- Remove chicken and peppers to platter or dinner plates. Pour juices into a measuring cup and skim off fats. Spoon juices over chicken.
Nutrition Facts : Calories 8, Fat 0.1, Sodium 170.9, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.5
BAKED PINEAPPLE CHICKEN
Make and share this Baked Pineapple Chicken recipe from Food.com.
Provided by Linda Lu
Categories Chicken
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable bag combine broth, soya sauce and half of ginger.
- Add chicken.
- Seal and turn to coat; refrigerate for 2 hours turning occasionally.
- Drain pineapple, reserving 1/2 cup juice.
- Set aside 1/2 cup pineapple.
- (refrigerate remaining juice and pineapple for a later use) In a saucepan combine cornstarch and reserved pineapple juice until smooth.
- Stir in the pineapple, orange marmalade, lemon juice and remaining ginger.
- Bring to a boil; cook and stir for a couple minutes until thickened.
- Drain chicken and discard marinade.
- Place chicken in greased 9 inch glass baking dish.
- Top with pineapple mixture.
- Bake uncovered at 350 for 45 minutes approx or until juices run clear.
Nutrition Facts : Calories 395.2, Fat 3.3, SaturatedFat 0.9, Cholesterol 136.9, Sodium 1769.8, Carbohydrate 31.8, Fiber 2.1, Sugar 23.6, Protein 58.7
PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS
Beautiful presentation and a taste sensation.Very easy quick recipe to prepare. This recipe was originally from "Mealtime"
Provided by Bergy
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
- Transfer to a platter and keep warm.
- While the chicken is cooking gather your sauce ingredients.
- Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
- Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
- Cook until thickened (3-4 minutes).
- Return Chicken to skillet, heat through & serve.
GINGER CHICKEN WITH FRESH PINEAPPLE SAGE
From thekitchn.com. Newsflash!: Pineapple sage (Salvia elegans 'Golden Delcious') upstages standard sage! The technique used to cook the chicken is from Joy of Cooking.
Provided by COOKGIRl
Categories Chicken
Time 30m
Yield 4 chicken breasts
Number Of Ingredients 13
Steps:
- Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary.
- Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. (I used a small fine mesh sieve to evenly and lightly coat the chicken.).
- Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all.
- Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered.
- Transfer chicken to warming plate, tented with foil to keep it warm.
- *Note: to make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Please, NO dried ginger.
- Whisk the ginger puree into the wine.
- Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sautè the sage leaves just until wilted.
- Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced.
- Add the broth and cook until reduced by half.
- Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture.
- Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves.
- Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.
Nutrition Facts : Calories 615.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 68.4, Sodium 274.8, Carbohydrate 92.1, Fiber 3.9, Sugar 2.5, Protein 44.1
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