Honeyed Chicken And Pineapple Recipes

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Steps:

• In a small bowl, blend pineapple juice and honey.
• Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

Steps:

• For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
• Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
• Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.

Steps:

• In a skillet, brown chicken in oil in batches on both sides; transfer to a 5 qt slow cooker.
• Combine the remaining ingredients; pour over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is no longer pink.
• Strain pan juices, reserving pineapple. Serve pineapple over the chicken.

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Steps:

• Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
• Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
• Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
• Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
• Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
• Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

Steps:

• Whisk pineapple with its juice and honey in a bowl until combined.
• Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple sauce.
• Refrigerate for at least an hour.
• Place chicken on baking pan lined with foil and broil on middle rack for 6-8 minutes per side, or until cooked through.
• For dipping sauce: While chicken is broiling, put the remaining sauce in a saucepan and cook over medium heat for 1 minute or until thickened.

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.

Steps:

• For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
• Bring to a boil, reduce heat.
• Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
• Cool to room temperature.
• Place chicken pieces in a plastic bag or shallow dish.
• Pour in marinade& marinate chicken at least 6 hours or up to 24 hours.
• Drain chicken pieces, reserving marinade.
• Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.

Steps:

• Cut chicken in half or thirds for manageable serving size pieces.
• Coat chicken with cornstarch.
• Heat vegetable oil in fry pan over high heat.
• Add chicken pieces and cook until golden brown.
• Drain on paper toweling and set aside.
• Pour all but 2 Tbls of oil out of the pan.
• Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
• Add pineapple and pepper strips to ginger mixture.
• Stir-fry over high heat 2 minutes.
• Remove from pan.
• Mix water and remaining 2 tsp cornstarch.
• Blend in honey, bouillon granules and sesame oil.
• Pour mixture into pan.
• Cook and stir over high heat until mixture boils and thickens.
• Place the chicken and pineapple-pepper mixture in a baking dish.
• Top with honey sauce and green onions.
• Bake at 350 F for 30 minutes or until chicken is tender.
• *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
• I find the chicken breasts easier to use, and we prefer the boneless meat.

Steps:

• Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
• Preheat oven to 375*F.
• Place rack in large roasting pan.
• Remove chicken from marinade and place on rack. Reserve the marinade.
• Bake chicken until browned, about 45 minute.
• Baste with marinade twice during first 25 min of cooking.
• Stir cornstarch and water in small bowl until smooth.
• Transfer chicken to platter; keep warm.
• Remove rack from roasting pan; use spoon to skim fat off pan juices.
• Por pan juices into small saucepan on medium heat.
• Cook until juices reduce by half (~2min).
• Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
• Stir in parsley. Serve chicken with the sauce.
• 5 PP yields 1 piece chicken with 2 tbsp sauce.