PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
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.
SPICY ORANGE CHICKEN
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Nutrition Facts :
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
PINEAPPLE ORANGE CHICKEN /W RICE
I started to make pineapple chicken the other day and ended up with something very different. This dish has a good orange sweet flavor with a hint of pineapple and fills the house with a nice orange smell while cooking. I used crushed pineapple, but I think the tidbits below would be better. Cooking time does not include the cooking of the rice
Provided by John W Wenzelburger
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-Cook the rice, any method you like.
- Preheat oven to 350 deg.
- In a 3 Qt Dutch oven or other oven safe pan with cover.
- Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
- Add Chicken and Sauté until partially cooked.
- Add Pineapple/w juice, Orange and zest, mix.
- Add cooked Rice and mix well again.
- Add wine and lime, mix.
- Cover and place in oven for 20 minute.
- If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.
Nutrition Facts : Calories 602.6, Fat 19.5, SaturatedFat 5.1, Cholesterol 109, Sodium 113.4, Carbohydrate 60.4, Fiber 3.2, Sugar 18.9, Protein 39.6
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
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
SPICY PINEAPPLE RICE
I could eat this stuff by the bucket load!! It's spicy and sweet and is the perfect match for fish or chicken. This is a great summer recipe and its super easy. This recipe makes enough for 4 adults as a side dish. To make it super fruity, you could add pineapple chunks to the rice toward the end. For extra flavor, substitute chicken broth for the water.
Provided by Aimchick
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, sauté shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
- Pour in rice and stir constantly until rice is opaque and begins to brown.
- Pour in pineapple juice, water and coconut; bring to a boil.
- Add crushed red pepper and reduce heat to low.
- Simmer 25 minutes or until rice is a desired doneness.
- Add pineapple chunks (optional).
- Fluff with fork.
Nutrition Facts : Calories 238.6, Fat 4.1, SaturatedFat 1.2, Sodium 12.8, Carbohydrate 46.5, Fiber 2.2, Sugar 7.7, Protein 4.3
SPICY ORANGE CHICKEN & PINEAPPLE RICE
We paired kicked-up chicken thighs with sweet and citrusy pineapple-brown rice to make this quick and easy dish for four.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken and bell peppers; cook and stir 5 min. or until chicken is done.
- Mix remaining dressing, juice, sugar, hot pepper sauce, cumin and garlic powder until blended. Add to chicken mixture; stir. Bring to boil.
- Remove from heat. Stir in rice and fruit; cover. Let stand 5 min.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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- Need an easy weeknight recipe? Try this Pineapple Orange Chicken. It has a perfect mix of sweet, savory and spicy flavors that you’re sure to love. Step 1
- Measure reserved pineapple juice and add enough water to make 2 cups of liquid. Prepare rice according to package directions using the pineapple juice and water mixture. Step 2
- Heat oil in a large skillet or wok over medium-high heat and cook chicken for 5 to 7 minutes, or until the edges are golden brown. Step 4
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