GRILLED PINEAPPLE-LEMON CHICKEN
Make and share this Grilled Pineapple-Lemon Chicken recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a resealable plastic bag set in a large bowl.
- Drain pineapple, reserving 1/4 cup juice. Combine pineapple, reserved juice, and next seven ingredients. Pour mixture over chicken; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain, reserving marinade.
- Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides down, on grill rack over drip pan. Brush with some of the marinade. Cover and grill for 50 to 60 minutes or until no longer pink, turning and brushing once with about 1/4 cup marinade.
- Combine the remaining marinade and cornstarch. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve over chicken.
Nutrition Facts : Calories 328.2, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 895, Carbohydrate 55.4, Fiber 2.6, Sugar 48.6, Protein 16.6
LEMON-PINEAPPLE BAKED CHICKEN
Make and share this Lemon-Pineapple Baked Chicken recipe from Food.com.
Provided by Sean Coate
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
- Set aside. Arrange chicken in shallow pan, skin side up.
- Sprinkle with salt. Broil until browned.
- Stir the sauce and pour over the chicken.
- Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
- Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.
Nutrition Facts : Calories 193.2, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 462.9, Carbohydrate 17.7, Fiber 1.2, Sugar 14, Protein 15.8
PINEAPPLE LEMON CAKE
Super moist, light for summer. Everyone will want this recipe!
Provided by SYDNEY380
Categories Desserts Cakes Pineapple Cake Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
- To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 27 g, Cholesterol 5.5 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 231.8 mg, Sugar 19.7 g
PINEAPPLE LEMON CHICKEN
well i wanted something a little different for supper and i came up with this recipe
Provided by Patsy Fowler
Categories Chicken
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375.
- 2. Arrange the chicken in a shallow 9x13 inch baking dish.
- 3. Drain the pineapple, reserving the juice.
- 4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, worcestershire sauce and pour over the chicken.
- 5. Bake for about 40-50 minutes, depending on thickness of chicken-mine were thick so they had to bake for awhile, thinly cut breasts only need 20-30 minutes.
- 6. Arrange pineapple slices and lemon slices on top of the chicken, baste with the sauce in pan and continue baking 5 minutes longer.
HONEY PINEAPPLE CHICKEN
A really good recipe that I just happened to invent with ingredients I had in the kitchen.
Provided by az_starshine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, blend pineapple juice and honey.
- Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.7 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 64.2 mg, Sugar 25.5 g
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
LEMON PINEAPPLE CROCK POT CHICKEN
This is my modification of Leanne Ely's "Lemon Pineapple Baked Chicken" (see www.savingdinner.com)
Provided by Hoosier Nana
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
- Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
- Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
- Pour juice mixture over chicken and potatoes.
- Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
- Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
- Thicken juices on stove top using cornstarch to make a gravy.
- (Don't forget to put the chilled pineapple chunks on the table!).
- SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
Nutrition Facts : Calories 215.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 311.8, Carbohydrate 21.7, Fiber 1.6, Sugar 14.8, Protein 28.2
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.
LEMON PINEAPPLE CHICKEN PEKING STYLE
Make and share this Lemon Pineapple Chicken Peking Style recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix soy sauce, bouillon, and garlic together.
- Smear onto chicken so all the chicken gets coated.
- Marinate for 15 minutes .
- Broil chicken, turning once, until done.
- SAUCE:.
- While chicken is broiling make the sauce.
- Stir cornstarch into lemon juice, water, and rice vinegar in a sauce pan.
- Add pineapple chunks, carrots, bell pepper, scallions, and lemon zest.
- Cook until sauce is thickened.
- When chicken is broiled, plate; pour sauce over chicken; border with lettuce.
Nutrition Facts : Calories 522, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 742.3, Carbohydrate 32.2, Fiber 4, Sugar 22.2, Protein 50.4
VIETNAMESE CHICKEN AND PINEAPPLE SOUP
Categories Soup/Stew Chicken Fruit Garlic Mushroom Poultry Tomato Appetizer Sauté Pineapple Mint Basil Fall Winter Oregano Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 17
Steps:
- Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.
- Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
- Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.
- Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.
- Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.
- *Available at Southeast Asian markets and some specialty produce markets.
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- Cut chicken breasts in half. Place chicken in a plastic bag set in a large bowl. For marinade, drain pineapple, reserving 1/4 cup juice. In a bowl combine pineapple, reserved juice, lemon slices, ketchup, honey, Worcestershire sauce, garlic, salt, and rosemary. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.
- Prepare grill for indirect grilling. Test for medium heat above the drip pan. Drain chicken, reserving marinade. Place chicken, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest portion of one piece registers 170 degrees F and no pink remains, turning and brushing with about 1/4 cup of the reserved marinade halfway through grilling.
- For sauce, in a medium saucepan combine remaining reserved marinade and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon sauce over chicken and rice. Makes 4 servings.
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