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
CHICKEN WITH PINEAPPLE SAUCE
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
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
BAKED PINEAPPLE CHICKEN
Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. "It's simple to put together, low in fat and tasty, too," she says.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 207 calories, Fat 3g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 330mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
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
CHICKEN WITH PINEAPPLE
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
ROSEMARY GARLIC AND GINGER CHICKEN BREASTS
I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
- Add chicken and marinate as little as 30 min or as long as possible.
- When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
- Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
- Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).
Nutrition Facts : Calories 324.4, Fat 6.4, SaturatedFat 1.3, Cholesterol 136.9, Sodium 746.6, Carbohydrate 8.3, Fiber 2.4, Sugar 2, Protein 56.3
PINEAPPLE MANDARIN CHICKEN
Make and share this Pineapple Mandarin Chicken recipe from Food.com.
Provided by mutantstar
Categories One Dish Meal
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick saute pan.
- Cut chicken into bite-size pieces and add to oil and brown.
- Turn often.
- Add salt, pepper, garlic to taste.
- Add cornstarch to a little water, stir and add to chicken.
- Sprinkle with ginger and add pineapple and mandarin oranges.
- Stir until mixture begins to thicken and all ingredients are cooked well.
- Place on a plate and sprinkle over the almonds.
- Serve immediately.
Nutrition Facts : Calories 289.1, Fat 7.8, SaturatedFat 1, Cholesterol 51.9, Sodium 174.9, Carbohydrate 31.5, Fiber 4.5, Sugar 14.4, Protein 24.7
PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS
Beautiful presentation and a taste sensation.Very easy quick recipe to prepare. This recipe was originally from "Mealtime"
Provided by Bergy
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
- Transfer to a platter and keep warm.
- While the chicken is cooking gather your sauce ingredients.
- Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
- Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
- Cook until thickened (3-4 minutes).
- Return Chicken to skillet, heat through & serve.
PINEAPPLE BAKED CHICKEN BREASTS
Make and share this Pineapple Baked Chicken Breasts recipe from Food.com.
Provided by taillightsinsightbb
Categories < 4 Hours
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1091, Fat 38.9, SaturatedFat 15, Cholesterol 216.1, Sodium 1225.6, Carbohydrate 125.8, Fiber 1.4, Sugar 120.5, Protein 62
POLYNESIAN CHICKEN
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
PINEAPPLE CHICKEN STIR-FRY RECIPE
Steps:
- Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.
Nutrition Facts : Calories 597 kcal, Carbohydrate 80 g, Cholesterol 98 mg, Fiber 4 g, Protein 44 g, SaturatedFat 2 g, Sodium 800 mg, Sugar 26 g, Fat 11 g, ServingSize 1 stir-fry (serves 4), UnsaturatedFat 0 g
DEES PINEAPPLE CHICKEN BREAST
Make and share this Dees Pineapple Chicken Breast recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put bell pepper slices in the bottom of glass baking pan.
- Pour one half of the can of pineapple over the bell pepper sliced.
- Put the frozen chicken on top; you can add more chicken if you need to.
- Sprinkle with soy sauce.
- Pour rest of pineapple over.
- Cover with tin foil.
- Bake at 425 degrees Fahrenheit for 1 hour.
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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.**
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- 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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