Chinese Pineapple Chicken Food

CHINESE PINEAPPLE CHICKEN: READY IN 30 MINUTES OR LESS!

Steps:

• 2 minutes - Cut the chicken breasts into small, bite-sized cubes and place into a gallon zipper bag.
• 1 minutes - Scoop flour, salt and pepper into the bag with the chicken. Shake to cover.
• 5 minutes - Pour 2 cups oil into a medium, stock pot and heat on medium-high temperature until a thermometer reaches 325 degrees Fahrenheit.
• 10 minutes - Scoop half of the chicken into the pot and cook for 3 to 4 minutes or until golden brown. Remove from the oil and drain on a paper towel. Repeat with the second half of chicken. Set aside.
• 2 minutes - Pour 2 tablespoons canola oil into a wok or large skillet. Add chopped garlic. Heat on medium temperature until the garlic is sizzling.
• 2 minutes - Combine crushed pineapple, pineapple juice, sugar, white vinegar, soy sauce, hot sauce and cornstarch in a large mixing bowl.
• 3 minutes - Pour pineapple sauce into the garlic oil. Whisk to combine. Cook for 2 to 3 minutes or until the sauce begins to thicken.
• 5 minutes - Add chicken to the sauce and stir to cover. Continue cooking for an additional 5 minutes.

CHINESE PINEAPPLE CHICKEN

Steps:

• Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
• Toss chicken chunks with oil in a large bowl.
• Sprinkle with salt & pepper, and stir to combine. Set aside.
• Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
• Heat oil to 350 degrees in a wok or large skillet.
• Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
• Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
• Continue frying & draining the remaining chicken.
• Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
• Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
• Cook mixture, stirring constantly until it starts to thicken.
• Add the chicken, toss to combine.
• Serve with fried or steamed rice.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with 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.

CHINESE CHICKEN AND PINEAPPLE

Steps:

• In large skillet heat oil, salt, and garlic;.
• Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
• Add broth; cover and simmer for 5 minutes.
• Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
• Add pineapple.
• Serve over rice.

CHINESE PINEAPPLE CHICKEN

Steps:

• Remove meat from bones of chicken. Cut meat, onion and celery into 3/4" cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.

PINEAPPLE CHICKEN

Steps:

• Combine chicken pieces, salt, soya sauce and chicken soup base; let sit for 10 minutes.
• To make batter, mix Bisquick, eggs, milk, salt and second amount of chicken soup base (should be consistency of pancake batter).
• Add chicken mixture to batter.
• Drop by spoonfuls into hot fat and deep fry until brown, making sure the chicken inside is cooked (if the chicken pieces are small and if you use medium heat, the chicken should be cooked by the time the batter is nicely browned).
• For sauce, cook together the sugar, second amount of soya sauce, cornstarch, water, vinegar and juice from pineapple until it is thick and clear.
• Remove from heat and add pineapple tidbits.
• To serve, pour sauce over chicken.
• Serve over rice.

CARIBBEAN PINEAPPLE CHICKEN

Steps:

• In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm., Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.