Sauteed Chicken Breasts With Pineapple And Jalapeno Chilies Food

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.

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 DELIGHT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
• Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
• Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

SAUTEED CHICKEN BREASTS

Steps:

• Wash and trim chicken breasts.
• Heat oil and butter in frying pan.
• Brown chicken on both sides.
• Remove from pan.
• Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
• Add broth and mix well.
• Return chicken to pan and cook covered for 15 minutes or until done.
• Remove chicken to serving plate, keep warm.
• Add the minced garlic and reduce the sauce by one half.
• Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

SAUTEED CHICKEN BREASTS WITH PINEAPPLE AND JALAPENO CHILIES

Steps:

• Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.
• In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
• In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.
• While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.
• Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
• Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

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.

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

TASTY SAUTEED CHICKEN BREASTS

Steps:

• Rinse and pat dry the chicken breasts.
• Place all the dry ingredients in a large ziploc bag and shake.
• One at a time, place chicken breasts in the flour mixture. Pat and toss to coat. Shake off any excess flour. Throw away the excess.
• Heat oil in a skillet over medium heat. Once heated place chicken in the skillet and cook until golden brown, flip and brown the 2nd side.
• Once all the pieces are browned on both sides, REDUCE the heat to the lowest cooking temperature. Cover & tip the lid to let any excess steam escape. Cook until juices run clear and chicken is no longer pink. Approximately 20- 30 minutes longer.
• Cooking time will depend on the thickness of the breast. Adjust cooking time accordingly. Do not overcook and dry out.
• Serve with basmati rice or broad egg noodles and bernaise sauce on the side. Ladle over rice, chicken as desired. If not making homemade sauce, I prefer Knoor brand.

CHICKEN BREASTS WITH FRUIT SALSA

Steps:

• In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

SAUTEED CHICKEN BREAST WITH CLOVER HONEY AND CHILI

Steps:

• Season the strips of chicken breast with salt, pepper and the ground cumin.
• Heat a skillet with the olive oil until hot but not smoking.
• Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
• Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
• Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
• Be careful of the volatile combination of hot honey and vinegar.
• Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
• Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.

PINEAPPLE-GLAZED CHICKEN WITH JALAPEñO SALSA

Steps:

• Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
• Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
• Spoon salsa over chicken and serve.