TANGY PINEAPPLE CHICKEN
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with the thyme, salt and pepper. In a large 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 the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 351 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 736mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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.
TANGY HAWAIIAN CHICKEN
This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to do with culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea for your next meal!
Provided by Shannon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
- Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
- Serve the chicken on a bed of rice with the sauce covering it, or to the side.
Nutrition Facts : Calories 672.5 calories, Carbohydrate 119.5 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 0.6 g, Sodium 3791.9 mg, Sugar 19.3 g
TANGY TROPICAL CHICKEN
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.
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
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.
TANGY PINEAPPLE CHICKEN
Make and share this Tangy Pineapple Chicken recipe from Food.com.
Provided by Kelly
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
- Meanwhile, drain pineapple, reserving the juice. Cut the 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 to 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 and heat through. Serve over rice.
Nutrition Facts : Calories 316.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 68.4, Sodium 545.4, Carbohydrate 39.9, Fiber 2.8, Sugar 31.5, Protein 28.9
SPICY PINEAPPLE MARINADE FOR CHICKEN
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
- Prepare barbecue or preheat broiler. Remove chicken from marinade.
- Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
SPICY PINEAPPLE CHICKEN
A type of Thai sweet and sour chicken, with a hint of heat. Found this on A Taste of Thai web site and the the fish sauce and garlic chili pepper sauce can be bought online.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 381.6, Fat 10.4, SaturatedFat 2.2, Cholesterol 141.7, Sodium 497.2, Carbohydrate 37.3, Fiber 3.4, Sugar 26.2, Protein 35.6
PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM
First place winner of the 2006 Winning Taste Recipe Contest, sponsored by Pilgrims Pride and Gold Kist Farms. Recipe contributed by Lisa Grant.
Provided by Juenessa
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken breasts in large non-metallic dish or resealable plastic bag.
- Place marinade ingredients in bowl and whisk until well combined.
- Reserve 1/4 cup marinade, cover and refrigerate.
- Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
- Preheat grill and lightly coat grill rack with oil or cooking spray.
- To prepare Avocado Cream, place avocado in bowl and mash.
- Add juices, jalapeno peppers, sour cream and seasonings.
- Stir until combined and smooth.
- Cover and refrigerate.
- Remove chicken from marinade, drain and discard marinade.
- Place chicken on prepared grill about 4 to 6 inches from heat source.
- Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
- Baste occasionally with reserved 1/4 cup marinade during grilling.
- To serve, place chicken breasts on serving platter.
- Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
- **Cook time does not include marinating time of 2 to 24 hours.
Nutrition Facts : Calories 291.2, Fat 15.3, SaturatedFat 3.3, Cholesterol 72.7, Sodium 154.6, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
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PINEAPPLE CHICKEN (ASIAN STYLE) • SALT & LAVENDER
From saltandlavender.com
5/5 (12)Total Time 35 minsCategory Main CourseCalories 407 per serving
- Add the sauce ingredients to a small bowl. If you don't have quite enough pineapple juice to make 3/4 cup, just top the rest up with water. Whisk until smooth.
- Cut the chicken into 1" pieces and add them to a bowl. Toss them with the garlic powder and some pepper. Add the cornstarch and toss until coated.
- Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to do this quickly) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate when it's done.
STICKY PINEAPPLE CHICKEN - JUST A TASTE
From justataste.com
5/5 (64)Total Time 30 minsCategory Main CourseCalories 513 per serving
- In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. 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 olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
- For a bit more flair to your presentation, serve the chicken and rice inside a hollowed out pineapple.
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