PINEAPPLE-GLAZED CHICKEN THIGHS
These juicy chicken thighs taste so rich and delicious with a sweet pineapple-maple glaze. I love that I can reach in my pantry for ingredients and end up with this impressive weeknight meal. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328 calories, Fat 14g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 571mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
PINEAPPLE CHICKEN
This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.
Provided by teresas
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
BAKED PINEAPPLE CHICKEN THIGHS
My family asks me to make these Pineapple Chicken Thighs all the time, and I know your family will love them too!
Provided by Aubrey
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, stir together the pineapple tidbits, chicken stock, soy sauce, sesame oil, brown sugar, cornstarch, and garlic powder until well combined. Set aside.
- Season both sides of the chicken thighs with salt and pepper.
- Place an ovenproof skillet over medium heat. Then add the oil, onion, and chicken thighs once the skillet is hot.
- Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. (see note)
- Pour the pineapple sauce over the chicken thighs. Then bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and thickened.
- Remove the skillet from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.
- Serve warm with chopped green onions and parsley on top, if desired.
Nutrition Facts : ServingSize 2 thighs, Calories 507 kcal, Carbohydrate 35 g, Protein 46 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 216 mg, Sodium 751 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 14 g
TERIYAKI-PINEAPPLE CHICKEN THIGHS
I came up with recipe when Mark wanted sauced chicken that wasn't "barbecue." Teriyaki sauce combined with crushed pineapple seemed to make a perfect pair, especially on chicken thighs.
Provided by doahbob
Categories Chicken Thigh & Leg
Time 55m
Yield 4-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
- Pour pineapple juice in the roaster and cover tightly with foil.
- Place roaster in the oven and cook for 30 minutes.
- Chop the parsley.
- In a small sauce pan, stir all of the sauce ingredients together over medium heat.
- Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
- Check chicken for doneness with a meat thermometer.
- Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
- Brush sauce generously on the chicken. Return pan to oven.
- Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
- Remove the roaster from the oven. Serve with desired sides.
Nutrition Facts : Calories 583.2, Fat 28.8, SaturatedFat 8.1, Cholesterol 157.9, Sodium 2949.4, Carbohydrate 42.5, Fiber 0.8, Sugar 39.1, Protein 37.3
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD
Quick-cooking chicken thighs are a great value and full of flavor. Just add a bright, cool pineapple-cucumber salad, and you've got a perfect weekday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
- Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
- Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.
Nutrition Facts : Calories 401 g, Fat 20 g, Fiber 3 g, Protein 33 g, SaturatedFat 6 g
PINEAPPLE CHICKEN
Simple, easy to make, AND tasty - can't beat that!
Provided by DCANTER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 5
Number Of Ingredients 6
Steps:
- Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
- Turn chicken over; add pineapple chunks, onion soup, and water.
- Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 22.8 g, Cholesterol 67.2 mg, Fat 5.8 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 1.3 g, Sodium 801.5 mg, Sugar 16 g
JERK CHICKEN & PINEAPPLE TRAYBAKE
A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut the thighs in half lengthways down one side of the bone. Put them in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover with foil and roast for 30 mins.
- Increase the oven temperature to 220C/200C fan/gas 7, remove the foil, baste the chicken and stir the veg in the cooking juices. Return to the oven for 20-25 mins.
- Meanwhile, cook the rice according to pack instructions, then stir in the beans, coconut oil, thyme leaves and seasoning. Cook for 2-3 mins to warm the beans through and melt the coconut oil. Serve 3 pieces of chicken per person with the vegetables, and the lettuce and rice on the side.
Nutrition Facts : Calories 617 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium
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.
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
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.
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