Pineapple Skillet Chicken Food

ITALIAN PINEAPPLE CHICKEN

Steps:

• Flatten chicken to 1/2-inch thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing.
• In a large skillet, heat oil. Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
• Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned. Place a slice on each chicken breast half. Sprinkle with cheese if desired.

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 CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
• Cut pineapple rings in half and set aside.
• Combine cornstarch and 2 tablespoons juice until smooth; set aside.
• Combine mustard, honey, garlic and remaining pineapple juice; mix well.
• Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
• Remove chicken and keep warm.
• Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
• Return chicken to pan. Top with pineapple; heat through.
• Serve over rice.

SPICY PINEAPPLE CHICKEN

Steps:

• Heat 1/2 of oil in large skillet over medium high heat; add onions.
• Stir fry until onions start to brown.
• Remove to plate and cover.
• Add remaining oil to skillet.
• Salt and pepper chicken.
• Place chicken in skillet and brown well on all sides.
• Strain 1/4 cup syrup from pineapples and set aside.
• Pour remaining syrup into skillet with chicken, reserving pineapples for later.
• Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
• Mix sauce together and bring to a boil.
• Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
• Remove chicken to plate with onions and re-cover.
• Turn heat to high and add peas and pineapple chunks.
• Stir fry 1-2 minutes.
• Mix cornstarch into reserved pineapple syrup until smooth.
• Add to skillet and bring to a boil.
• Add chicken and onions with accumulated juices back to skillet.
• Cook until sauce turns translucent and all ingredients are combined.
• Serve with jasmine rice or rice noodles or rice almondine.
• Enjoy!

PINEAPPLE SKILLET CHICKEN

Steps:

• Spray a large saucepan or skillet with nonstick spray.
• Add chicken cubes.
• Cook over medium-high heat until chicken is no longer pink inside.
• Add remaining ingredients (except green onions, if using).
• Stir well.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover and simmer, stirring occasionally, for 25 minutes, or until rice is tender.
• During last five minutes of cooking time, stir in green onions (if using).
• Serve immediately.