Sweet And Savory Baked Chicken With Pineapple And Tarragon Food

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON

Steps:

• Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).
• Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.
• Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• In a large skillet, brown chicken in oil. Transfer to a greased 4-qt. slow cooker. Drain pineapple, reserving juice; place pineapple over chicken. Whisk the brown sugar, cornstarch, lemon juice, salt, ginger and reserved juice until smooth; pour over top., Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice.

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
• Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
• Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
• Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
• Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
• To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
• Add the garlic and ginger, and cook until fragrant.
• Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
• Add the pineapple cubes and warm thorough.
• Add the chicken to the frying pan and toss to coat with the sauce.
• Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
• Garnish with scallions and sesame seeds.
• Enjoy!

SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large wok to 350 degrees F (175 degrees C).
• While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
• Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
• Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
• Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON

Steps:

• Preheat oven to 425°F
• Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
• Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
• Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

PINEAPPLE-TARRAGON CHICKEN BREASTS

Steps:

• prepare grill placing coals to one side, heat until coals are ash white.
• make aluminum foil drip pan, place opposite coals.
• in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
• place chicken breasts on grill over drip pan.
• baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
• to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
• serve sauce over chicken.

SWEET AND SOUR PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.

SWEET ONION AND PINEAPPLE CHICKEN TERIYAKI

Steps:

• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
• Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
• Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
• Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.