CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Provided by Liza Agbanlog
Categories Philippines Chicken Dinner Pineapple Soy Sauce Rice Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
- Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
- Add the chicken and sauté until no longer pink, about 5 minutes.
- Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
- Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
- Serve with steamed rice.
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
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
PINEAPPLE CHICKEN MARINADE
This is the best marinade! It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor. ENJOY!
Provided by mag05
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
- Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
- Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".
Nutrition Facts : Calories 410.2, Fat 3.8, SaturatedFat 1, Cholesterol 131.7, Sodium 1532.4, Carbohydrate 36.2, Fiber 0.3, Sugar 33.1, Protein 55.5
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 HAMONADO WITH PINEAPPLE
Hamonado is a Filipino term which comes from the word 'ham'. In this dish the meat that is 'cured' with sweet seasonings and spices. I cooked a deliriously mouthwatering Chicken Hamonado with Pineapple which had similar flavors to a roast ham. You can roast chicken cutlets like I did. Or for a more special occasion, roast a whole chicken hamonado garnished with sweet pineapple. Either way it will be a superb dinner entree whether it's a weeknight meal or a festive event. This recipe was inspired by the "100 Years of Cooking with Nestle" Cookbook, a gift from Sandra C. Puno, Communications and Marketing Director, Nestle Inc. (Philippines). Serves 2 to 4.
Provided by Asian in America
Categories Dinner Lunch Main Course
Time P1DT2h35m
Number Of Ingredients 12
Steps:
- To marinate: Pre-marinate the chicken pieces with soy sauce, patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt and black pepper. Rub the chicken all over with these ingredients. Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
- To cook: When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated chicken. Cover the entire chicken and roasting pan with aluminum foil and roast in the oven. Cook for 35 minutes per pound of chicken (with bone). For this amount (4 lbs.) I roasted it for 2 hours and 35 minutes.
- At the last thirty minutes of cooking, remove the foil cover from the chicken. Combine the 1/2 cup pineapple juice, pineapple preserves and brown sugar in a small bowl. Pour the pineapple glaze evenly all over the chicken. Add the pineapple chunks or slices on top. Continue roasting for 20 minutes more at 375 F till top of chicken has a nice, golden shine to it.
- When chicken is done, arrange on a serving platter. Garnish with additional pineapple chunks or slices. Pour a little of the drippings on the roast to make it glisten. Serve warm with boiled jasmine white rice.
- Cook's Comments: This is the kind of Filipino dish that can transform from an everyday meal to a party entree. If serving for a larger crowd, multiply the amount of chicken and ingredients to double or more. Follow the same procedure. Roasting time will take longer if there are more chicken pieces.
Nutrition Facts : ServingSize 1 g, Calories 791 kcal, Carbohydrate 68 g, Protein 98 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 290 mg, Sodium 1735 mg, Fiber 1 g, Sugar 56 g
CHICKEN WITH PINEAPPLE MARINADE
This recipe appeared in the "Arizona Republic" newspaper. Preparation time includes refrigeration time.
Provided by James Craig
Categories Lunch/Snacks
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in a blender until almost smooth.
- Add pineapple juice, lime juice, cilantro, and lime peel and process until blended.
- Pour marinade into a large glass baking dish.
- Add chicken to coat.
- Cover and refrigerate 4-6 hours.
- Remove chicken from marinade.
- Season with salt and pepper.
- Pour 1/2 cup marinade into a small bowl.
- Whisk in honey.
- Brush mixture over chicken.
- Broil until cooked through, basting frequently, about 30 minutes.
Nutrition Facts : Calories 356.4, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1258, Carbohydrate 28, Fiber 1.5, Sugar 21.1, Protein 31.2
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