Chicken With Pineapple Pollo Con Pina Food

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POLLO EN PINA (CHICKEN IN PINEAPPLE)



Pollo en Pina (Chicken in Pineapple) image

Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 20

3 1/2-4 lbs skinless chicken, cut into serving pieces
1 ripe pineapple, peeled,cored and chopped (save juice)
1 medium onion, finely chopped
2 cloves garlic, minced
4 fluid ounces lime juice
4 fluid ounces olive oil
4 fluid ounces white vinegar
chicken stock (if necessary)
salt and pepper
1/2 cup mixed salad green, for garnish
red pepper (to garnish)
2 tablespoons shortening
2 cups rice
1 small onion, chopped
1 clove garlic, minced
1 tomatoes, chopped
2 tablespoons peas
1/2 carrot, finely chopped
24 fluid ounces water
1 teaspoon morton lite salt

Steps:

  • ---To Prepare the Pollo---.
  • Marinate chicken in lime and garlic for two hours.
  • Grill chicken pieces in a heavy skillet or on a barbecue.
  • Add remaining ingredients to skillet containing chicken.
  • If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
  • Cover and simmer over low heat until tender, about 45 minutes.
  • ---To Prepare the Rice---.
  • Wash the rice and allow to dry.
  • Heat shortening, then add rice and fry until well browned, stirring constantly.
  • Add tomato and onion.
  • Cook slightly.
  • Add water, salt and other vegetables.
  • Cover and bring quickly to a boil.
  • Lower heat and cook for 45 minutes or until well done.
  • ---And Now the Hard Part---.
  • Serve chicken with rice, garnish with peppers, and enjoy!

Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)



Peruvian Pineapple Chicken (Pollo a la Pina) image

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 50m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Steps:

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

POLLO CON PINA A LA ANTIGUA (CHICKEN WITH FLAMING PINEAPPLE)



Pollo Con Pina a La Antigua (Chicken With Flaming Pineapple) image

From Cuba comes an old and simple chicken dish flavored with lime juice and oregano. The real excitement comes at the last minute, when warm pineapple chunks are flamed with dark rum and spooned over the chicken! It's quite dramatic and will definitely garner some applause. The flavors will take you right to the Caribbean!

Provided by JackieOhNo

Categories     Chicken

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs broiler-fryer chickens, cut up
3 tablespoons lime juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium tomatoes, c ut up
1 medium onion, sliced
1 garlic clove, finely c hopped
1/4 cup raisins
1/2 teaspoon dried oregano leaves
3 -4 drops hot red pepper sauce
1/4 cup water
1 (20 ounce) can pineapple chunks in syrup, drained (reserve syrup)
2 tablespoons dark rum

Steps:

  • Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes.
  • Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
  • Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes.
  • Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.

Nutrition Facts : Calories 542.7, Fat 33.3, SaturatedFat 8.8, Cholesterol 141.9, Sodium 719.7, Carbohydrate 21.8, Fiber 1.9, Sugar 17.5, Protein 36.4

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)



Guatemalan Chicken with Pineapple (Pollo en Pina) image

One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.

Provided by winkki

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 -3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

Steps:

  • Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
  • Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
  • Return chicken to skillet.
  • Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
  • Bring to a boil, reduce heat, cover, and simmer 20 min.
  • Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
  • Serve with rice.

Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

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

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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

POLLO DE PINA



Pollo De Pina image

Chicken in pineapple - authentic recipe. You will need a syringe to inject the juices into the chicken.

Provided by mariposa13

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 whole chicken
12 ounces pineapple juice
1 cup sweet white wine
1/4 onion
3 garlic cloves
1 (12 ounce) can sliced pineapple in syrup
1/2 cup sugar
3 chipotle chiles, blended into a paste
1/4 cup melted butter
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350*F.
  • In a blender, mix pineapple juice, wine, onion, garlic, salt, and pepper. Blend well.
  • Inject the liquid into the chicken all over.
  • Tie back the wings and the legs.
  • Mix together the butter, sugar, and chile chipotle.
  • Coat the outer side of the chicken with this mixture.
  • Place chicken in roaster and put sliced pineapple on top.
  • Cook for 2 hours or until golden.

Nutrition Facts : Calories 875.1, Fat 46.5, SaturatedFat 17.2, Cholesterol 203, Sodium 833.5, Carbohydrate 59.6, Fiber 1.6, Sugar 50.7, Protein 44.5

CHICKEN WITH PINEAPPLE (POLLO CON PINA)



Chicken with Pineapple (Pollo con Pina) image

This is a favorite at the El Zorro restaurant

Provided by Lynnda Cloutier

Categories     Chicken

Time 1h45m

Number Of Ingredients 9

2 cups chopped fresh or canned pineapple
1/4 cup butter
1 cup finely chopped celery
1/2 cup finely chopped onions
1/4 cup red wine vinegar
1/2 cup ketchup
1 tsp. each: chili powder, mustard
1 cup brown sugar
3 lbs. frying chicken

Steps:

  • 1. Put pineapple in blender, chop to make sauce. Saute the celery and onions in the butter over medium heat til brown. Add the red wine vinegar, ketchup, chili powder, mustard and brown sugar.
  • 2. Wash chicken and cut into 8 pieces. Remove skin if desired. Put chicken, skin side up, in baking dish. Spread 1/2 of pineapple sauce over meat. Cover and marinate in refrigerator 1 hour.
  • 3. Bake uncovered at 350 for 30 minutes. Remove and drain grease form baking dish. Spoon remaining sauce over meat and bake 15 minutes more. til meat is tender.

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