Pineapple Chicken For A Crowd 100 By Freda Food

EASY PINEAPPLE CHICKEN

Steps:

• In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
• In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
• In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
• Pour the sauce over the chicken, stir and simmer for 3 minutes.
• Add the pineapple chunks and cashews to the pot and stir to combine.
• Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.

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.

MAPLE GRILLED CHICKEN FOR A CROWD!

Steps:

• In a bowl whisk together the vinegar and salt.
• Add in the oil slowly whisking until emulsified (you can do this on a processor also).
• Divide the chicken pieces between two bowls and pour the marinade over them; cover each bowl and chill for 24 hours, turning occasionally.
• To make the maple barbecuesauce: heat oil in a large heavy saucepan, add in the onions and garlic; saute for 5 minutes.
• Add in the Worcestershire sauce, Dijon, ketchup, broth, vinegar and maple syrup; bring to a boil and simmer stirring occasionally for about 1 hour or until it is reduced to about 3-1/2 cups.
• When ready to grill, remove the chicken from the marinade and grill the chicken about 4 inches over hot coals for 15 minutes on each side, or until cooked through, baste with some of the barbecue sauce, and grill for another 2 minutes more (make certain to only baste the chicken with the sauce the last couple minutes of grilling or the skin tends to burn).
• Serve the chicken with the remaining sauce.
• DELICIOUS!

CHICKEN TO PLEASE A CROWD!

Steps:

• Heat oil and butter in a large pan heavy bottom pan. Saute onions and garlic 3-4 minutes till translucent. Remove onions and garlic leaving oil in pan set aside.
• Mix flour, salt, pepper and garlic powder together. Toss chicken in flour mixture to coat chicken strips.
• In the same pan add oil if needed. Lightly brown chicken strips on all sides. Do not crowd pan. Repeat till all strips are browned. Adding additional oil as needed.
• When all chicken is browned drain oil and discard.
• To the pan add broth, wine OR water, tomatoes, thyme, parsley, capers, & peppercorns scraping all the goodness (brown bits) from the bottom of the pan.
• Add mushrooms and butter bring to a boil toss in chicken to heat. Mushrooms will stay firm.
• Toss the baby spinach with the onions.
• Place spinach in chafing 3 dishes top with 1/3 of the chicken mixture on each bed of spinach and top with all the goodies(tomatoes, capers, mushrooms and herbs).
• The cooked chicken will wilt the spinach.
• Garnish with pine nuts.
• Sit back and watch it disappear.

LAYERED CHICKEN STRIP SALAD FOR A CROWD

Steps:

• Mix together the dressing ingredients in a bowl.
• In a large 4-quart glass bowl, spread shredded lettuce in the bottom.
• Top with 1 layer each of sprouts, water chestnuts, sliced cucumber, onions, pea pods and chicken.
• Spread the dressing evenly over the salad in the bowl.
• Decorate with halved cherry tomatoes.
• Cover tightly, and refrigerate until ready to serve.

WALNUT CHICKEN FOR A CROWD

Steps:

• THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag - or in two medium size bags - and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours - or up to 6 hours.
• LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
• TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
• GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
• SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.

PINEAPPLE UPSIDE-DOWN CAKE COCKTAIL FOR A CROWD!

Steps:

• Rim glasses with brown sugar.
• Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
• Serve over ice.