CHICKEN, PEPPERS & PINEAPPLE OVER RICE
My original recipe with some of these ingredients was for a sandwich; this time I wanted to make it the main dish so served it over rice. Hubby isn't a rice person but he did eat this...it was supper, so take it or not! It's really quick and easy, hope you will give it a shot & that it becomes one of your go-to meals!
Provided by Jan W
Categories Chicken
Time 45m
Number Of Ingredients 13
Steps:
- 1. In large skillet, melt butter. Add in minced shallot and diced peppers; cook over medium heat until peppers are starting to get a little soft.
- 2. Add in the brown sugar and pineapple juice, stirring to dissolve and vegetables are a little glazed. Stir occasionally.
- 3. Add pineapple chunks and drained chicken. Turn heat up on high, and use a spatula to stir gently so you don't break chicken up too much. The mixture will thicken slightly; when it does, it's ready.
- 4. Spoon over hot cooked rice on plate and serve. Enjoy!
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
ASIAN CHICKEN, PEPPERS, PINEAPPLE AND RICE
Quick and easy, great for a fast weeknight meal. Nice balance of flavours!
Categories Main Dish Asian Stir-Fry Chinese Chicken breast
Time 20m
Yield 4
Number Of Ingredients 26
Steps:
- Do not drain the pineapple. In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside. Heat ½ of the oil in a heavy non-stick skillet over medium-high heat. Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm). Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out. Add the vegetables into the skillet with the chicken. Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice.
Nutrition Facts :
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 PEPPER CHICKEN
I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.
Nutrition Facts : Calories 483 calories, Fat 11g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 766mg sodium, Carbohydrate 83g carbohydrate (73g sugars, Fiber 1g fiber), Protein 15g protein.
CHICKEN WITH PEPPER AND PINEAPPLE - CROCK POT
Make and share this Chicken With Pepper and Pineapple - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 9h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in a 4-5 quart crock pot, slow cooker Cover and cook on low heat setting 7-9 hours or until veggies are tender and chicken is no longer pink in centre.
- Mix cornstarch and reserved pineapple juice, gradually stir into chicken mixture.
- Stir in pineapple and bell pepper.
- Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Nutrition Facts : Calories 230.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.6, Sodium 788.6, Carbohydrate 22.8, Fiber 3, Sugar 16, Protein 26.8
RED PEPPER PINEAPPLE CHICKEN ON RICE
An easy but tasty recipe! Doesn't need exact proportions, add list of ingredients as you desire or according to what you have available.
Provided by collettemae
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir Fry up the chicken pieces in the oil in a large skillet.
- Start the rice (follow whatever the box/bag says).
- When the chicken is cooked through add the vegetables and the stir fry seasoning. Continue to fry.
- Add pineapple and peanuts to taste.
- Continue to fry.
- Add red pepper seasoning.
- The longer this is all stir fried together the better the flavor gets into everything.
- Dish yourself some rice and put what you cooked up on top of it. I like to use a lot of rice so that I get lots of left overs. I hope you love this as much as I do!
Nutrition Facts : Calories 228.6, Fat 14, SaturatedFat 3.4, Cholesterol 51.8, Sodium 49.8, Carbohydrate 12.9, Fiber 1.8, Sugar 9.4, Protein 13.6
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BAKED SWEET AND SOUR CHICKEN WITH PEPPERS AND PINEAPPLE
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5/5 (1)Total Time 1 hr 30 minsCategory Dinner, Main CourseCalories 582 per serving
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
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