Chicken With Pineapple Pollo Con Pina Food

POLLO EN PINA (CHICKEN IN PINEAPPLE)

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!

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

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.

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

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.

CHICKEN AND RICE WITH PINEAPPLE ( POLLO CON PINA)

Steps:

• In a non-reactive dish (one that won't react to acidic foods), grate the lime rind and squeeze the juice from the lime.
• Rub the juice and rind into the chicken, then season the chicken with salt and pepper.
• Let marinate for thirty minutes.
• Heat the olive oil in a frying pan and brown the chicken pieces on all sides.
• Transfer the chicken to a heavy pot that is large enough to hold the chicken in layers.
• In the remaining oil still in the frying pan, sauté the onion and garlic until tender, not brown; add tomatoes, hot pepper, oregano, and bay leaf.
• Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.
• Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.
• Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.
• While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half. If you are using the rum, add it after the mixture is reduced and continue to cook for two more minutes.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish., In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

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

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

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.