Chicken Nuggets With Pineapple Sauce Food

SWEET AND SOUR CHICKEN NUGGETS

Steps:

• Bake chicken nuggets at 400 degrees for 11 - 13 minutes.
• Meanwhile, heat olive oil over medium high heat in a deep skillet. Add frozen vegetables. Cover and cook 5-7 minutes until tender, stirring occasionally.
• Once nuggets are done, slice in half and add to cooked vegetables in skillet.
• Stir in sweet & sour sauce and green onions. Lower heat to simmer, cover, and cook an additional 5 minutes. Serve over brown rice.

SWEET & SOUR CHICKEN NUGGETS

Steps:

• Preheat the oven to the temperature recommended on the package of chicken nuggets. Spread the nuggets out on a tray in a single layer and then bake according to package directions. While the nuggets are baking, make the sauce. Whisk the tomato ketchup, soy sauce, vinegar, brown sugar, white sugar and pineapple juice/water mixture together. In a bowl mix together the 2 1/2 TBS of water and the cornflour. Set aside. Heat the oil in skillet. Add the vegetables and cook, stirring, until crispy tender. Add the pineapple chunks. Pour in the tomato ketchup mixture. Bring to the boil, then whisk in the cornflour/water mixture and cook stirring until the mixture thickens and becomes glossy. Remove the chicken from the oven. Place a third of the sauce in a baking dish. Top with half the nuggets. Pour another third of the sauce over top of the nuggets. Top with the remaining nuggets, and then finally the remaining sauce. Bake in the heated oven, uncovered, for 10 to 15 minutes until hot and bubbling. Remove from the oven. Scatter the spring onion over top and serve along with cooked rice.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
• Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
• Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
• Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
• Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
• Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
• Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
• To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
• Add the garlic and ginger, and cook until fragrant.
• Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
• Add the pineapple cubes and warm thorough.
• Add the chicken to the frying pan and toss to coat with the sauce.
• Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
• Garnish with scallions and sesame seeds.
• Enjoy!

CHICKEN IN PINEAPPLE-ORANGE SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a med-size roasting pan.
• Sprinkle chicken pieces with salt, pepper and paprika.
• Brown lightly on both sides.
• Place browned chicken pieces in roasting pan.
• In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
• Pour over chicken pieces.
• Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
• Add drained pineapple chunks, 5 mins before removing from oven.
• Note: if sauce cooks down too much, add pineapple juice.
• Serve with white rice.

CHICKEN NUGGETS WITH PINEAPPLE SAUCE RECIPE

Steps:

• Combine 1 cup pineapple juice and sugar in a small saucepan; cook over medium heat, stirring constantly until sugar dissolves. - Combine cornstarch and 1/4cup pineapple juice; stir into pineapple juice mixture in saucepan. Bring mixture to a boil; cook 1 minute, stirring constantly. Stir in pineapple, vinegar, and mustard. - Serve sauce warm or cold with Chicken Nuggets. Yield: 1 3/4 cups.

SESAME CHICKEN NUGGETS WITH SWEET SAUCE

Steps:

• SWEET SAUCE: Mix all sauce ingredients in a small saucepan and cook till warm. Makes about 1 cup.
• CHICKEN: Mix egg, milk, garlic powder, sesame seeds and flour into a large bowl. Add in chicken pieces, stirring to coat.
• FRYING: Using a deep fryer, heat oil to 350F and carefully add chicken pieces in a single layer, frying until golden (about 3-4 minutes). (do in batches if necessary). Drain on paper towels. Serve with toothpicks for dipping.