STIR-FRIED GINGER PINEAPPLE CHICKEN
This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
- Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
- Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
- Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
- Serve over hot rice and garnish with chopped cashews.
Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g
PINEAPPLE GINGER CHICKEN
This Pineapple Ginger Chicken is tangy and sweet. No refined sugar. No junk. Just big bright flavors like pineapple, medjool dates, and fresh ginger. So good I bet you'll lick your plate. Plus it's dairy free, gluten free, and Whole30.
Provided by Christina
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
- Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
- Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
- Add all sauce ingredients to blender. Blend until smooth.
- Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
- Top with fresh chopped parsley and serve!
Nutrition Facts : ServingSize 1 chicken breast + 1/4 sauce & pineapple chunks, Calories 348 kcal, Carbohydrate 39 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 814 mg, Fiber 3 g, Sugar 28 g
PINEAPPLE-GINGER CHICKEN STIR-FRY
I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BAKED PINEAPPLE GINGER CHICKEN RECIPE - (4.3/5)
Provided by wing118677
Number Of Ingredients 25
Steps:
- Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Notes **If you want to stir fry the chicken instead of bake (not crispy but still delicious), then skip egg/water wash and add a heaping 1/2 cup cornstarch (INSTEAD of 1 cup flour) to a freezer bag along with Chicken Breading ingredients and mix to combine. Add chicken and toss until evenly coated. Heat 2 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and let cook 2 minutes undisturbed then continue to stir fry until cooked through, about 5-7 minutes.
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.
ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)
Steps:
- Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
- To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
- Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
- Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.
ORANGE-PINEAPPLE GINGER CHICKEN
I love the taste of chicken with pineapple. This is a quick supper and quite light too! Cooking time includes the time to marinate the chicken.
Provided by Redsie
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into bite-size strips.
- In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
- For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
- Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
- Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
- Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
- Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.
Nutrition Facts : Calories 404.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 1083.3, Carbohydrate 50.2, Fiber 1.7, Sugar 19.4, Protein 31.5
PINEAPPLE-GINGER CHICKEN BAKE
There is no sweeter taste than pineapple and ginger, and what better way to have it than with chicken!! Very Good!!
Provided by Chef mariajane
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- In an ungreased 9x13 baking dish, stir pineapple and soy sauce with ginger, garlic and tabasco. For a glazed appearance, and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove slin,.
- Add chicken to pineapple mixture and turn evenly to coat; arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid. Bake in center of 450F oven for 30 minutes,.
- Meanwhile, core and seed pepper, then cut into 1-inch pieces. Remove foil from chicken, Turn chicken, skin side up, then scatter peppers around chicken. Reduce oven temperature to 375°F and continue baking uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15-20 minutes more.
- Remove chicken and peppers to platter or dinner plates. Pour juices into a measuring cup and skim off fats. Spoon juices over chicken.
Nutrition Facts : Calories 8, Fat 0.1, Sodium 170.9, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.5
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- Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).
- In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.**
- Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.
- While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.
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- Stuff the chicken with (pineapple, potatoes, chili peppers, garlic, and ginger) Optional: You can add some dried parsley to the stuffings.
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- Heat the olive oil in a large pan over medium high heat. Season the chicken with salt and pepper and add to the pan. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add the bell peppers and pineapple to the pan and cook for 4-5 minutes or until the pepper is crisp-tender. Add the ginger and garlic and cook for a minute more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, and hoisin sauce. Add sauce to the pan and bring to a simmer.
- In the same bowl you just used, mix the corn starch with 1 tablespoon of cold water. Stir until combined. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
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- In a freezer bag add the pineapple chunks, canned coconut cream or coconut milk, lime juice, red pepper, ground ginger, salt, pepper, red pepper flakes, coriander, garlic and optional cilantro. You can add the cilantro fresh at the end or incorporate it during cooking – or both! Add 2 large chicken breasts or 4 small chicken breasts.
- Close the bag and seal it tight, removing as much air as possible. Place in the freezer until ready to use. Or let it marinate overnight if not freezing first for a later use.
- When you are ready to eat, let the chicken thaw first. Transfer the ingredients from the bag and place it in a crock pot or slow cooker. Cook on low for 2-4 hours or until cooked through depending on the size of the chicken. Do not overcook. You can also shred the chicken which allows the juices to sink into the chicken, providing even more flavorful!
- Serve with a side of cooked rice, quinoa or cauliflower rice. Garnish with fresh cilantro and extra red pepper flakes.
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- In a large bowl whisk together the juices, soy sauce, oil, coriander, and 1 teaspoon kosher salt. Fold in the cilantro. Using a Microplane, grate garlic, serrano, and ginger into bowl. Season with freshly ground black pepper.
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- Arrange wings in a single layer on rack or parchment, cover with foil, and bake 30 minutes. Meanwhile, cook the reserved sauce in saucepan over medium-low, stirring occasionally, until reduced by about half, about 30 minutes.
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