Pineapple Pepper Chicken Food

PINEAPPLE PEPPER CHICKEN

Steps:

• Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

EASY PINEAPPLE CHICKEN

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.

PINEAPPLE VEGGIE CHICKEN

Steps:

• Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once., Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired.

CHICKEN AND PINEAPPLE STIR-FRY

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.

PINEAPPLE PEPPER CHICKEN

Steps:

• Melt butter in large deep skillet.
• Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
• In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
• Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
• Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
• Add chicken and pineapple tidbits. Simmer 10-15 minute.
• In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
• Pour into center of pan and whisk. Bring to a boil to thicken.
• Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.

PINEAPPLE CHICKEN-STUFFED PEPPERS

Steps:

• Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.
• At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.
• Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.
• Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.
• Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.
• Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
• Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
• Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.

SPICY PEANUT CHICKEN WITH PINEAPPLE

Steps:

• Whisk dressing, soy sauce, cornstarch and ground red pepper until blended.
• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 min. Add garlic and ginger; cook 1 min., stirring constantly. Stir in vegetables; cook and stir 3 min. or until chicken is done and vegetables are crisp-tender.
• Add dressing mixture; cook and stir 1 min. or until thickened. Stir in pineapple and nuts; cook 1 min. or until pineapple is heated through. Sprinkle with onions.

PINEAPPLE & HOT PEPPER CHICKEN STIR FRY

Steps:

• Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
• Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.

PINEAPPLE CHICKEN

Steps:

• cut chicken into bite sized pieces.
• Dip in egg, then coat evenly with seasoned breading mix.
• In large skillet stir fry a few pieces at a time until golden brown,add oil as needed.
• Remove chicken and drain on paper towel,drain oil from skillet.
• Mix cornstarch and sugar,stir in reserved pineapple juice, vinegar and soya sauce until smooth.
• Pour into skillet, cook over medium heat stirring constantly until mixture thickens and boils.
• Boil and stir one minute,add cooked chicken,pineapple bits and green pepper.
• Heat through and serve over rice.

CHICKEN WITH PEPPER AND PINEAPPLE - CROCK POT

Steps:

• Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in a 4-5 quart crock pot, slow cooker Cover and cook on low heat setting 7-9 hours or until veggies are tender and chicken is no longer pink in centre.
• Mix cornstarch and reserved pineapple juice, gradually stir into chicken mixture.
• Stir in pineapple and bell pepper.
• Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

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.