Caribbean Pineapple Chicken Recipes

Steps:

• Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
• Pour over the stock and add salt and pepper.
• Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
• Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
• Garnish the casserole with the orange slices.

Steps:

• In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm., Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.

Steps:

• Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
• Set aside.
• Cut pineapple slices in half.
• In a nonstick skillet, sauté in oil over medium heat until slightly browned.
• Set aside.
• Rub chicken breasts with garlic.
• Dredge in flour until thoroughly coated.
• In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
• Turn and brown other side.
• Remove chicken from pan and set aside.
• Rinse or wipe pan.
• Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
• Cooking the flour also prevents a pasty flavor.
• Pour honey-soy mixture into pan.
• Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
• Turn chicken once during cooking being careful not to tear the coating.
• Note: Make sure the sauce is only simmering.
• If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
• Serve over rice.
• Serve with snow peas or broccoli, arranged decoratively with pineapple.
• Garnish with a sprinkle of cilantro and crushed red pepper, if desired.

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.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
• Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Steps:

• Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
• To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
• Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
• In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
• Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

Steps:

• Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
• Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
• Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
• Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
• Squeeze half lime over chilled rice, cut chicken into strips, and serve.
• Garnish with more fresh cilantro and lime wedges.

Steps:

• Make salsa first.
• Combine all salsa ingredients except cilantro and refrigerate up to one day. Add cilantro just before serving.
• Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken. Marinade no more than 30 minutes. Grill and serve.

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

Steps:

• Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
• Drain the peaches and pineapple, reserving the juice and add them to the pan.
• Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
• Transfer to the slow cooker and cook for 5 - 6 hours.