Chicken With Cherry Pineapple Sauce Food

CHICKEN WITH CHERRY PINEAPPLE SAUCE

Steps:

• Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)

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.

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.

CHICKEN WITH SOUR CHERRY SAUCE

Steps:

• CHICKEN~.
• Brush the chicken with the soy sauce.
• Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
• SAUCE~.
• *Drain the pitted black cherries and reserve the juice.
• Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
• Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
• Add cornflour paste stirring until combined (with no lumps) and thickened.

SENSATIONAL CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
• Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up). Top with cherry sauce.
• Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
• Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.

CHICKEN WITH PINEAPPLE SAUCE (WW 5 POINTS)

Steps:

• In a saucepan, combine brown sugar and cornstarch.
• Stir in pineapple, soy sauce, garlic salt and ginger.
• Cook and stir over low heat until thickened.
• Place chicken in a greased 9 inch square baking dish.
• Pour half of the sauce over chicken.
• Bake, uncovered, at 350F for 15 minutes.
• Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.

PINEAPPLE CHERRY SAUCE

Steps:

• Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
• In a medium saucepan add the liquid and stir in the spices.
• Cook over medium heat, stir until thickened, add any options at this point.
• Remove from heat, stir in the tidbits and cherries.
• Baste over ham slices, grilled chicken or veggies.
• Refrigerate any unused mixture.

CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup of cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
• In a large skillet over medium heat, brown chicken on all sides in butter.
• Place chicken skin side down in an ungreased 13 by 9 inch baking dish. Top with cherry sauce.
• Bake, uncovered, at 350 for 20 minutes; turn chicken.
• Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

FRIED CHICKEN WITH PINEAPPLE HOT SAUCE

Steps:

• Quarter each chicken thigh, then tip into a large bowl. Season well with the salt, then pour over the buttermilk and give it all a good mix. Cover and chill overnight.
• Combine the rice flour, cornflour, baking powder, paprika, garlic granules, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper in a medium bowl. Drop in the brined chicken pieces, four at a time, tossing lightly to coat well. Gently shake off any excess, then arrange on a baking tray.
• Heat the oil in a large, deep saucepan (ensuring it is no more than two-thirds full) to 170C or until a cube of bread dropped in browns within 30 seconds. Fry the chicken in small batches for 3 mins at a time until golden and cooked through. This will help keep the oil at the right temperature and won't overcrowd the pan.
• Remove the fried chicken pieces to a clean tea towel using tongs to drain off any excess oil, then transfer to a wire rack to ensure they stay crisp. Alternatively, put the fried chicken on a clean baking tray and keep warm and crisp in a low oven. When all the chicken pieces have been fried, drop the oregano leaves into the hot oil and fry until crisp, about 30 seconds- 1 min. Arrange the chicken on a serving platter, scatter over the fried oregano and serve with the pineapple sauce (see 'goes well with', below).