CONTEST-WINNING HONEY-DIJON CHICKEN
Smothered in a sauce that gets its sweetness from honey and pineapple juice, these chicken breasts are a favorite, even for picky eaters. I like to serve them over egg noodles. -Barbara Leventhal, Hauppauge, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 casseroles, 12 servings, 6 per casserole.
Number Of Ingredients 11
Steps:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through. ,
Nutrition Facts :
EASY PINEAPPLE-DIJON GARLIC CHICKEN
This complete recipe is made on top of the stove...Although the recipe states to use chicken breasts, it's still good using any part of chicken, extra good with drumsticks! If you are using bone-on chicken pieces, make certain to cook for a longer time, the time stated is for boneless and skinless chicken breasts. All ingredients may be doubled. This is good served with rice. I also have added in a sliced green bell pepper too.
Provided by Kittencalrecipezazz
Categories Pineapple
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the pineapple, reserving juice, and cut the pineapple rings in half; set aside.
- In a bowl, combine the cornstarch and 2 tablespoons of pineapple juice until smooth; set aside.
- In another bowl, combine/whisk together mustard, honey, garlic and remaining pineapple juice; mix well to combine; set aside while browning chicken.
- Season chicken with thyme, seasoning salt (or regular salt) pepper and garlic powder (if using).
- In a skillet brown the chicken on both sides in oil.
- Add in the honey/mustard mixture to the pan; bring to a boil.
- Reduce heat, cover and simmer for 20 minutes (longer if using bone-on chicken pieces) or until juices run clear.
- Remove the chicken to a plate to keep warm.
- Stir/whisk in cornstarch mixture to the pan; bring to a boil, and stir for about 2 minutes.
- Return chicken to the pan.
- Top with pineapple slices, and heat through.
Nutrition Facts : Calories 781.7, Fat 28.2, SaturatedFat 4.1, Cholesterol 151, Sodium 634, Carbohydrate 83.5, Fiber 5.8, Sugar 65.1, Protein 53.9
PINEAPPLE-DIJON CHICKEN
This chicken tastes complex but it's not. It's just a mixture of Dijon mustard, pineapple juice and chopped scallions brushed on before broiling.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix first 3 ingredients until blended. Reserve half the mustard mixture for later use; brush chicken with remaining mustard mixture. Let stand 15 min.
- Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing occasionally with reserved mustard mixture.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
CHICKEN WITH PINEAPPLE
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
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 JERK CHICKEN
Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare rice as label directs.
- Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
- In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
- Serve jerk chicken mixture over rice.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 60.7 g, Cholesterol 39 mg, Fat 4.3 g, Fiber 6.7 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 1204 mg, Sugar 20.4 g
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
PINEAPPLE CHICKEN DELIGHT
This recipe tastes best with a Hawaiian style BBQ sauce, but if one isn't available, just use your own favorite. Every time I fix this, everyone LOVES it! There are usually no leftovers.
Provided by Joy Underwood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
- Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
- Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 89.5 g, Cholesterol 67.1 mg, Fat 28.2 g, Fiber 4.1 g, Protein 32.3 g, SaturatedFat 8.9 g, Sodium 1358.2 mg, Sugar 24 g
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