Pineapple Glazed Spicy Chicken Breasts Food

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

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 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.

SPICY PINEAPPLE MARINADE FOR CHICKEN

Steps:

• Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
• Prepare barbecue or preheat broiler. Remove chicken from marinade.
• Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.

PINEAPPLE BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake at 375°F for 30 minutes.
• Prepare glaze.
• Pour over chicken breasts.
• Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

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.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

HONEY PINEAPPLE CHICKEN

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

CHICKEN BREAST WITH PINEAPPLE

Steps:

• Place the butter in a pan over medium heat.
• When the butter is hot add the chicken breasts.
• Season with salt and pepper.
• Cover and cook for 4 minutes.
• Turn the chicken, season to taste again and cook for another 4 minutes.
• Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
• Remove the chicken breasts and place them on a serving platter.
• Cover and place in a 150 degree F oven to keep warm.
• Add the celery, the pineapple slices and the red pepper to your frying pan.
• Season to taste, then cook for 2-3 minutes.
• Then add the chicken stock and cook for another 2 minutes.
• Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
• Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.