Pineapple Glazed Chicken Wings Food

PINEAPPLE GLAZED CHICKEN WINGS

Steps:

• Rinse the wings under cold water then pat dry. If not already separated, use a sharp knife and holding the drumette with the end sticking straight up, push the blade of a sharp knife straight down between the drumette and wingette and separate at the joint. Cut wing tip off and save for soup or stock.
• In a blender, add sherry, two of the three cans of pineapple juice, ¼ cup of the brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander and black pepper and puree until everything is liquid.
• Place chicken in a gallon zip lock bag and pour in two cups of the liquid and marinate for 30 minutes, no longer.
• While the chicken is marinating, preheat oven to 325 degrees F.
• Place the remainder of the liquid into a small sauce pan along with the remaining can of pineapple juice and remaining ¼ cup of brown sugar.
• Bring up to a slow boil and cook to reduce down to 1 ½ cups, about 15-20 minutes.
• Once the glaze has been reduced, mix corn starch in a small bowl with a few teaspoons of water to make a slurry and add to the hot glaze and heat to thicken. The consistency should be like thick maple syrup. Set aside.
• Line a sheet tray with foil and place a rack of the same size into the pan. Spray the rack with kitchen pan spray.
• After the chicken marinates for 30 minutes, pour into a colander and dispose of the liquid.
• Arrange the chicken pieces on the prepared pan and cover with parchment and foil and bake for 30 minutes.
• Remove from oven and raise the temperature to 425 degrees F. (There will be liquid in the pan bottom, use caution not to tilt the pan as you remove it from the oven)
• Brush both sides of each piece of chicken with the glaze and arrange skin side up. Save about ¼ cup of glaze for later.
• Once the oven has reached 425 degrees F, place the chicken in the oven uncovered for 25 to 30 minutes until sticky and slightly browned.
• Remove and brush with the remaining glaze and serve hot with the pineapple chunks on the side.

GLAZED CHICKEN WING DINNER

Steps:

• PREHEAT oven to 400°F. Mix steak sauce and syrup; set aside. PLACE pineapple, carrots and peppers in foil-lined 15x10x1-inch baking pan. Top with chicken wings. BAKE 30 minutes. Pour steak sauce mixture over chicken and vegetables. Continue baking 10 minutes. Spoon over rice.

PINEAPPLE CHICKEN WINGS

Steps:

• Heat oven to 400°F.
• Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
• Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• Bake 30 min. or until chicken is done and sauce is thickened.

GLAZED WINGS RECIPE

Steps:

• Preheat oven to 400°F. Mix steak sauce and syrup; set aside.
• Place pineapple, carrots and peppers in foil-lined 15x10x1-inch baking pan. Top with chicken wings.
• Bake 30 minutes. Pour steak sauce mixture over chicken and vegetables. Continue baking 10 minutes. Spoon over rice.

PINEAPPLE GLAZED CHICKEN

Steps:

• Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
• Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
• Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
• Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
• Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
• Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

EASY PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
• In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
• Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
• Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

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.

PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat grill for direct-heat cooking. Or position broiler rack so that top of meat on rack in pan is 3" from heat source; preheat broiler.
• In pot, combine sugar, preserves, pineapple juice, lime juice, zest, garlic, and pepper flakes; over medium-high heat bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; cool.
• Meanwhile, grill or broil chicken, turning once, 10 minutes per side. Brush chicken pieces with glaze. Continue grilling or broiling, turning once, until meat juices run clear when pierced with a fork, 7-10 minutes per side, brushing frequently with remaining glaze.
• Let chicken stand 10 minutes before serving.