PINEAPPLE CHICKEN WINGS
Pineapple Chicken Wings are a must-have for any game-day party. The hit of pineapple flavor in Pineapple Chicken Wings will have everybody cheering.
Provided by My Food and Family
Categories Chicken
Time 1h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
- Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
- Bake 30 min. or until chicken is done and sauce is thickened.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 11 g
BBQ CHICKEN WINGS WITH PINEAPPLE-GINGER TERIYAKI SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
- For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
- Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
- Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.
PINEAPPLE GLAZED CHICKEN WINGS
Steps:
- Rinse the wings under cold water then pat dry. If not already separated, use a sharp knife and holding the drumette with the end sticking straight up, push the blade of a sharp knife straight down between the drumette and wingette and separate at the joint. Cut wing tip off and save for soup or stock.
- In a blender, add sherry, two of the three cans of pineapple juice, ¼ cup of the brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander and black pepper and puree until everything is liquid.
- Place chicken in a gallon zip lock bag and pour in two cups of the liquid and marinate for 30 minutes, no longer.
- While the chicken is marinating, preheat oven to 325 degrees F.
- Place the remainder of the liquid into a small sauce pan along with the remaining can of pineapple juice and remaining ¼ cup of brown sugar.
- Bring up to a slow boil and cook to reduce down to 1 ½ cups, about 15-20 minutes.
- Once the glaze has been reduced, mix corn starch in a small bowl with a few teaspoons of water to make a slurry and add to the hot glaze and heat to thicken. The consistency should be like thick maple syrup. Set aside.
- Line a sheet tray with foil and place a rack of the same size into the pan. Spray the rack with kitchen pan spray.
- After the chicken marinates for 30 minutes, pour into a colander and dispose of the liquid.
- Arrange the chicken pieces on the prepared pan and cover with parchment and foil and bake for 30 minutes.
- Remove from oven and raise the temperature to 425 degrees F. (There will be liquid in the pan bottom, use caution not to tilt the pan as you remove it from the oven)
- Brush both sides of each piece of chicken with the glaze and arrange skin side up. Save about ¼ cup of glaze for later.
- Once the oven has reached 425 degrees F, place the chicken in the oven uncovered for 25 to 30 minutes until sticky and slightly browned.
- Remove and brush with the remaining glaze and serve hot with the pineapple chunks on the side.
Nutrition Facts : ServingSize 4 pieces, Calories 554 calories, Sugar 22 g, Sodium 731.1 mg, Fat 19.6 g, SaturatedFat 4 g, TransFat 0.2 g, Carbohydrate 27.9 g, Fiber 0.5 g, Protein 63.7 g, Cholesterol 161.6 mg
SO EASY PINEAPPLE CHICKEN WINGS
I have been gathering my superbowl recipes today and wanted to share this and a few others. You can prepare this the day before and refrigerate it and just throw it in the oven to cook the next day...serve as an appetizer for about 14 people or dinner serve with a nice dish, should be plenty for 4-6 adults. You can add your...
Provided by Chris T.
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 3
Steps:
- 1. Heat oven to 400
- 2. PLACE wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min. I always line my pan with parchment paper for easy clean-up.
- 3. DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
- 4. BAKE 30 min. or until chicken is done and sauce is thickened.
STICKY PINEAPPLE CHICKEN
Steps:
- Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
- Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.
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.
PINEAPPLE CHICKEN WINGS
This is an easy appetizer or meal to put together. We often have it served with rice. My family loves chicken wings!
Provided by Dine Dish
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Place chicken wing piecesin a greased 13x9 inch baking pan.
- Bake 30 minutes.
- Drain pineapple, reserving 1/4 cup juice.
- Mix barbeque sauce, pineapple and reserved juice; add to pan with chicken stirring well to coat.
- Bake 30 minutes more or until well browned and sauce is thickened.
CHICKEN WINGS WITH PINEAPPLE SAUCE
Make and share this Chicken Wings With Pineapple Sauce recipe from Food.com.
Provided by daisygrl64
Categories Chicken
Time 2h30m
Yield 30 pieces
Number Of Ingredients 10
Steps:
- in large bowl stir together all marinade ingredients and cut -up chicken wings. marinade at leat 1 hour.
- heat oven to 425*F.
- place chicken wings and marinade on jelly roll pan.
- bake, stirring occasionally for 50 to 60 minutes or until browned and fork tender.
- in 2 qt saucepan combine all sauce ingredients. cook over med-high heat, stirring occasionally until slightly thickened and heated through.
Nutrition Facts : Calories 122.1, Fat 7, SaturatedFat 1.8, Cholesterol 29.1, Sodium 96.2, Carbohydrate 7.8, Fiber 0.2, Sugar 7.2, Protein 7.2
CHICKEN WITH PINEAPPLE SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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.
TERIYAKI CHICKEN WINGS
These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!
Provided by Amy Powell
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
- Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g
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CARIBBEAN BAKED CHICKEN WINGS - BELLY FULL
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Ratings 6Category AppetizerCuisine AmericanTotal Time 45 mins
- Preheat oven to 450 degrees F. Line two baking sheets with foil, then coat with nonstick cooking spray.
- Toss the chicken wings with the salt and pepper and spread on the baking sheets in a single layer.
- In the meantime, make the glaze: Put all the ingredients for the glaze in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until thickened, stirring occasionally, about 10 minutes. Take off the heat, reserving about 1/4 cup for basting.
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