JERK CHICKEN WITH PLANTAINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
- Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
- Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
- Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
SWEET AND SPICY PLANTAIN CHIPS
Steps:
- Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
- Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
- Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.
SPICED PLANTAINS AND PINEAPPLE
Fried slices of plantain seasoned with spices and combined with pineapple make a sweet spicy dessert or sidedish that goes well with hot or tart foods.
Provided by buckylarue
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 51.5 g, Fat 0.7 g, Fiber 3.7 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 6.1 mg, Sugar 33.8 g
SPICY CHICKEN WITH PINEAPPLE
I found this recipe on a pineapple can. I haven't tried it yet but I'm definitely going to because it sounds really yummy!!!
Provided by Chef_in_love
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan.
- Add the chicken and onion, and cook together until golden.
- Add the spices and red pepper, and cook for 1 minute.
- Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
- Cover and simmer 20-25 minutes until the chicken is tender.
- Serve with rice or mashed potatoes.
Nutrition Facts : Calories 428.6, Fat 12.6, SaturatedFat 1.9, Cholesterol 68.4, Sodium 90.4, Carbohydrate 46.3, Fiber 8.6, Sugar 26, Protein 35.1
SPICED PINEAPPLE
A serving of this nicely seasoned pineapple is delicious alongside lamb chops or ham. It's an easy no-fuss side dish that adds a little something extra to make a meal stand out.-Chris Nash, Berthoud, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 1g fiber), Protein 0 protein.
PINEAPPLE-PLANTAIN FRITTERS
A tropical twist on the traditional fritter. Crunchy, fresh and delicious, I hope you like it. Enjoy!
Provided by Nif_H
Categories Dessert
Time 27m
Yield 15 fritters
Number Of Ingredients 11
Steps:
- Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
- Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
- Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
- Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
- Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.
Nutrition Facts : Calories 70.3, Fat 0.8, SaturatedFat 0.3, Cholesterol 15.2, Sodium 33.6, Carbohydrate 14.6, Fiber 0.7, Sugar 5.3, Protein 1.8
SPICED PLANTAINS AND PINEAPPLE
Fried slices of plantain seasoned with spices and combined with pineapple make a sweet spicy dessert or sidedish that goes well with hot or tart foods.
Provided by buckylarue
Categories Pineapple Desserts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 51.5 g, Fat 0.7 g, Fiber 3.7 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 6.1 mg, Sugar 33.8 g
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