Guatemalan Chicken With Pineapple Pollo En Pina Recipes

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POLLO EN PINA (CHICKEN IN PINEAPPLE)

Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 20



Pollo en Pina (Chicken in Pineapple) image

Steps:

  • ---To Prepare the Pollo---.
  • Marinate chicken in lime and garlic for two hours.
  • Grill chicken pieces in a heavy skillet or on a barbecue.
  • Add remaining ingredients to skillet containing chicken.
  • If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
  • Cover and simmer over low heat until tender, about 45 minutes.
  • ---To Prepare the Rice---.
  • Wash the rice and allow to dry.
  • Heat shortening, then add rice and fry until well browned, stirring constantly.
  • Add tomato and onion.
  • Cook slightly.
  • Add water, salt and other vegetables.
  • Cover and bring quickly to a boil.
  • Lower heat and cook for 45 minutes or until well done.
  • ---And Now the Hard Part---.
  • Serve chicken with rice, garnish with peppers, and enjoy!

Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8

3 1/2-4 lbs skinless chicken, cut into serving pieces
1 ripe pineapple, peeled,cored and chopped (save juice)
1 medium onion, finely chopped
2 cloves garlic, minced
4 fluid ounces lime juice
4 fluid ounces olive oil
4 fluid ounces white vinegar
chicken stock (if necessary)
salt and pepper
1/2 cup mixed salad green, for garnish
red pepper (to garnish)
2 tablespoons shortening
2 cups rice
1 small onion, chopped
1 clove garlic, minced
1 tomatoes, chopped
2 tablespoons peas
1/2 carrot, finely chopped
24 fluid ounces water
1 teaspoon morton lite salt

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 50m

Yield 4

Number Of Ingredients 14



Peruvian Pineapple Chicken (Pollo a la Pina) image

Steps:

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.

Provided by winkki

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13



Guatemalan Chicken with Pineapple (Pollo en Pina) image

Steps:

  • Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
  • Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
  • Return chicken to skillet.
  • Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
  • Bring to a boil, reduce heat, cover, and simmer 20 min.
  • Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
  • Serve with rice.

Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 -3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

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