HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
- Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
- Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
PINEAPPLE CHICKEN
This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.
Provided by teresas
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
INSTANT POT PINEAPPLE CHICKEN BREASTS
This Instant Pot Pineapple Chicken Breasts Recipe is an easy chicken dinner recipe that you can set and forget in your pressure cooker! Serve the chicken and sweet, tangy sauce over rice or noodles for the perfect weeknight dinner! Includes step by step recipe video.
Provided by Ashley Fehr
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Add pineapple chunks with juice, soy sauce, sugar, salt and pepper to the Instant Pot (mine is a 6 quart). Stir until combined.
- Add chicken breasts on top of the pineapple.
- Put the lid on the Instant Pot and turn the valve to sealing. Set to Manual, high pressure, for 10 minutes. It will take about 10 minutes to come to pressure and start counting down.
- When the cook time is over, turn the Instant Pot off. Let pressure release naturally for 5-10 minutes and then open the valve to release any remaining pressure.
- Remove the lid and turn the Instant Pot to saute, and adjust to less heat. Stir together the corn starch and water and stir into the sauce (you can take the chicken out to do this but it's not necessary!). Cook and stir until the sauce has thickened, and then turn off.
- Serve chicken immediately over rice, noodles or with a side of veggies.
Nutrition Facts : Calories 177 kcal, Carbohydrate 11 g, Protein 24 g, Fat 2 g, Cholesterol 72 mg, Sodium 824 mg, Sugar 8 g, ServingSize 1 serving
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
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.
TAKE THE NIGHT OFF SLOW COOKER PINEAPPLE CHICKEN
Served with brown rice and steamed broccoli, it makes a nice Asian-style meal. It's a nice, mild dish.
Provided by nanny129
Categories World Cuisine Recipes Asian
Time 7h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 20.2 g, Cholesterol 127.7 mg, Fat 11.9 g, Fiber 0.3 g, Protein 45.6 g, SaturatedFat 3.3 g, Sodium 223.9 mg, Sugar 19.4 g
PINEAPPLE CHICKEN
I got this recipe from Taste Of Home years ago and it was a family favorite for a long time. For some reason I had not made it in forever. We got back from Hawaii and I wanted to make a dish commemorating the trip and remembered this recipe. I made it and it was as delicious as I remembered. I hope you all enjoy it as much as we do!
Provided by LizP5885
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with thyme, salt and pepper.
- In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
- Cut pineapple rings in half and set aside.
- Combine cornstarch and 2 tablespoons juice until smooth; set aside.
- Combine mustard, honey, garlic and remaining pineapple juice; mix well.
- Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
- Remove chicken and keep warm.
- Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
- Return chicken to pan. Top with pineapple; heat through.
- Serve over rice.
Nutrition Facts : Calories 326.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 75.5, Sodium 607.2, Carbohydrate 40.8, Fiber 2.9, Sugar 32.5, Protein 26.8
GRILLED CHICKEN BREAST AND PINEAPPLE
I have been on the lookout for a recipe that I could make myself. Infusing pineapple with teriyaki was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This grilled recipe is now a staple at our house - everyone loves it. Serve with peas, rice, or salad.
Provided by Samsul786
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 240.3 calories, Carbohydrate 28.1 g, Cholesterol 64.6 mg, Fat 3.4 g, Fiber 0.7 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 863.3 mg, Sugar 25.1 g
CHINESE PINEAPPLE CHICKEN: READY IN 30 MINUTES OR LESS!
Provided by Vanessa Hamlin | Food Life Design
Time 30m
Number Of Ingredients 14
Steps:
- 2 minutes - Cut the chicken breasts into small, bite-sized cubes and place into a gallon zipper bag.
- 1 minutes - Scoop flour, salt and pepper into the bag with the chicken. Shake to cover.
- 5 minutes - Pour 2 cups oil into a medium, stock pot and heat on medium-high temperature until a thermometer reaches 325 degrees Fahrenheit.
- 10 minutes - Scoop half of the chicken into the pot and cook for 3 to 4 minutes or until golden brown. Remove from the oil and drain on a paper towel. Repeat with the second half of chicken. Set aside.
- 2 minutes - Pour 2 tablespoons canola oil into a wok or large skillet. Add chopped garlic. Heat on medium temperature until the garlic is sizzling.
- 2 minutes - Combine crushed pineapple, pineapple juice, sugar, white vinegar, soy sauce, hot sauce and cornstarch in a large mixing bowl.
- 3 minutes - Pour pineapple sauce into the garlic oil. Whisk to combine. Cook for 2 to 3 minutes or until the sauce begins to thicken.
- 5 minutes - Add chicken to the sauce and stir to cover. Continue cooking for an additional 5 minutes.
EASY PINEAPPLE CHICKEN
This easy pineapple chicken recipe is a great family weeknight meal that is ready to serve in 30 minutes. The pineapple sauce is sweet and flavorful and it's a great alternative to a takeaway.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
- In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
- In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
- Pour the sauce over the chicken, stir and simmer for 3 minutes.
- Add the pineapple chunks and cashews to the pot and stir to combine.
- Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.
Nutrition Facts : Calories 483 kcal, Carbohydrate 59 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1501 mg, Fiber 3 g, Sugar 47 g, ServingSize 1 serving
PINEAPPLE BAKED CHICKEN BREASTS
Make and share this Pineapple Baked Chicken Breasts recipe from Food.com.
Provided by taillightsinsightbb
Categories < 4 Hours
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
- Brush with butter.
- Sprinkle with salt and pepper.
- Bake at 375°F for 30 minutes.
- Prepare glaze.
- Pour over chicken breasts.
- Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.
Nutrition Facts : Calories 1091, Fat 38.9, SaturatedFat 15, Cholesterol 216.1, Sodium 1225.6, Carbohydrate 125.8, Fiber 1.4, Sugar 120.5, Protein 62
CHICKEN BREAST WITH PINEAPPLE
A wonderful chicken recipe from when we lived in Hawaii. You can serve it with white rice. It is colourful and easy to make for a weekday supper.
Provided by Scandigirl
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the butter in a pan over medium heat.
- When the butter is hot add the chicken breasts.
- Season with salt and pepper.
- Cover and cook for 4 minutes.
- Turn the chicken, season to taste again and cook for another 4 minutes.
- Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
- Remove the chicken breasts and place them on a serving platter.
- Cover and place in a 150 degree F oven to keep warm.
- Add the celery, the pineapple slices and the red pepper to your frying pan.
- Season to taste, then cook for 2-3 minutes.
- Then add the chicken stock and cook for another 2 minutes.
- Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
- Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.
CHICKEN WITH PINEAPPLE
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
TANGY PINEAPPLE CHICKEN
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. , Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 351 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 736mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
DEES PINEAPPLE CHICKEN BREAST
Make and share this Dees Pineapple Chicken Breast recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put bell pepper slices in the bottom of glass baking pan.
- Pour one half of the can of pineapple over the bell pepper sliced.
- Put the frozen chicken on top; you can add more chicken if you need to.
- Sprinkle with soy sauce.
- Pour rest of pineapple over.
- Cover with tin foil.
- Bake at 425 degrees Fahrenheit for 1 hour.
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
- Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
- To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
- When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
- Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.
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4.4/5 (20)Total Time 50 minsCategory 30-minute MealsCalories 479 per serving
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- Add the chicken, place chicken on grill, and dunk the pineapple spears into the bag with the marinade, and place them on the grill. Discard the bag with the marinade.
- Grill the chicken for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired. The pineapple can be rotated every 2 to 3 minutes, making that all sides touch the grill grates at some point during the cooking process (ensures that you kill the bacteria associated with the raw chicken marinade).
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4.5/5 (65)Total Time 40 minsCuisine AmericanCalories 313 per serving
- Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper.
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- Arrange chicken in a greased 9x13 inch baking dish. Pour half of the barbecue sauce over the chicken. Top with pineapple chunks then pour remaining barbecue sauce over pineapple.
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- Add melted butter, salt, and pepper to a bowl and mix. Coat the chicken breasts with butter on both sides and place in the air fryer, cooking for 10-15 minutes and flipping halfway. They are done when they hit 165 degrees internally. Let chicken rest for at least 5 minutes.
- Meanwhile, start putting together the pineapple sauce by mixing the pineapple juice, brown sugar, soy sauce, minced garlic, and ginger in a small saucepan on medium heat and simmer for 5 minutes.
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