Chicken Pineapple Casserole Food

PINEAPPLE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients. Fold in 1 cup chow mein noodles. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining noodles. Bake, uncovered, until heated through, 20-25 minutes. If desired, top with additional green onions.

BAKED CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Grease a 13 x 9 inch baking dish or coat with cooking spray.
• In a large skillet, heat the oil over med-high heat.
• Lightly season the chicken all over with salt and black pepper.
• In batches, place the chicken in the hot oil and cook, turning once, until golden brown, about 8 minutes.
• Transfer the chicken to a paper towel-lined plate to drain.
• In a small bowl, toss together the pineapple and hot sauce.
• Spread evenly on the bottom of the prepared baking dish.
• Place the chicken on top of the pineapple.
• In a small bowl, combine the crackers, butter, and Cheddar.
• Scatter the mixture over the top of the chicken and pineapple.
• Bake until the topping is melted and golden and the chicken is just cooked through, about 45 minutes.
• Bring straight to the table in the baking dish.

CHICKEN PINEAPPLE CASSEROLE

Steps:

• Brown the chicken in a frying pan.
• Combine all ingredients, except for 1/2 cup oriental noodles, in a casserole dish.
• Bake for 45-60 minutes at 350F, adding the reserved noodles on top in the last few minutes of cooking.

HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
• Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
• Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
• Arrange chicken pieces over the vegetables and pineapple.
• In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
• Layer the remaining vegetables and pineapple over the chicken.
• Mix the pineapple juice and wine together; pour evenly over the top.
• Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.

PINEAPPLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Drain the pineapple juice into a liquid measuring cup; you should have 1 1/2 cups. Whisk in the sugar and cornstarch until the sugar dissolves. Spread the pineapple chunks in the bottom of a 13-by-9-inch baking dish and pour over the pineapple juice mixture, stirring to coat the chunks evenly.
• In a large bowl, stir together the crushed crackers, cheese and butter, then sprinkle the topping evenly over the pineapple. Bake the casserole until the topping is golden brown, the cheese is melted and the pineapple is bubbling in the center of the dish, 35 to 40 minutes. Let the casserole cool for 5 minutes, then serve warm.

PINEAPPLE CHICKEN

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.

EASY PINEAPPLE CHICKEN

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.

HAWAIIAN PINEAPPLE CHICKEN

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).

CHICKEN AND PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with poultry seasoning, salt, and black pepper.
• Combine water, yellow rice mix, and soy sauce in a baking dish. Arrange chicken over rice and pour pineapples and juice over chicken.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and rice is tender, about 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHEESY CHICKEN AND PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breast slices on a baking sheet in a single layer.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. Top each slice of chicken with 1 to 1 1/2 pineapple rings and a slice of Monterey Jack cheese.
• Continue baking in the oven until cheese is melted, about 5 minutes more.

TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
• Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
• Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart casserole dish with 1 T. butter.
• Drain pineapple.
• Place crushed pineapple evenly along the bottom of prepared casserole dish.
• Mix together the flour, sugar and cheese.
• Sprinkle evenly on top of pineapple.
• Cover with Ritz cracker crumbs.
• Melt butter and pour over the top of cracker crumbs.
• Bake for 30 minutes in preheated oven.