Pineapple Chicken Legs Food

PINEAPPLE CHICKEN LEGS

Steps:

• Remove skin from chicken.
• Pat dry with paper towel.
• Brush with cooking oil.
• Brown under broiler.
• Place in small roaster.
• Stir remaining 7 ingredients together in bowl.
• Pour over chicken, cover.
• Cook in 350 degree oven for about 1 to 1 1/2 hours until tender.

PINEAPPLE CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked 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.

SLOW COOKER PINEAPPLE CHICKEN

Steps:

• Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
• Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
• Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
• Cook on Low for 4 hours.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

TERIYAKI PINEAPPLE DRUMSTICKS

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan., Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp., Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.

CHICKEN LEGS

Steps:

• Place breadcrumbs on a plate.
• Place lightly whisked egg on a bowl wide enough to dip chicken inches.
• Dip chicken in egg, then in breadcrumbs.
• Place in greased dish.
• Put in fridge for half an hour.
• Melt butter.
• Add lemon juice.
• Put a good spoonful over each piece of chicken.
• Continue basting till chicken is cooked.
• Bake at 40-45 minutes at 350°F.
• Serve with ketchup if you want and whatever side dishes you like.

STICKY PINEAPPLE CHICKEN

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Arrange chicken in a single layer in a baking dish.
• Mix together pineapple, brown sugar, lime juice, mustard and soy sauce. Pour evenly over chicken.
• Cover and bake for 45 to 55 minutes. Uncover and bake an additional 10 to 15 minutes or until chicken is done.

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

PINEAPPLE CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Place chicken wing piecesin a greased 13x9 inch baking pan.
• Bake 30 minutes.
• Drain pineapple, reserving 1/4 cup juice.
• Mix barbeque sauce, pineapple and reserved juice; add to pan with chicken stirring well to coat.
• Bake 30 minutes more or until well browned and sauce is thickened.

PINEAPPLE-GLAZED CHICKEN THIGHS

Steps:

• Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.