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.
BBQ RIG PINEAPPLE EXPRESS SANDWICH
Provided by Food Network
Categories main-dish
Time P5DT13h25m
Yield 6 servings
Number Of Ingredients 32
Steps:
- For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
- For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
- Pour the brine over the brisket and put in the refrigerator for 5 days.
- Preheat a smoker to 200 degrees F.
- Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
- For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
- For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
- For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
- For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.
- For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
- Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
- For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.
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 EXPRESS CHICKEN
This easy weeknight meal has a tropical flair.. light a few tiki torches, play some Hawaiian music and pretend your at a Luau
Provided by GingerlyJ
Categories Chicken Thigh & Leg
Time 20m
Yield 1 skillet, 4 serving(s)
Number Of Ingredients 9
Steps:
- sprinkle chicken with salt and curry powder.
- i a large skillet, heat oil over high heat.
- add chicken and quickly brown chicken on all sides.
- reduce heat to medium high.
- cook about 12 minutes or until no longer pink.
- transferchicken to a plate and cover to keep warm.
- for sauce, in skilletadd sweet pepper, cook for 3 minues.
- add pineapple and cook for5 minutes or until browned.
- add serrano pepper and cook for 1 mnute.
- stir in coconut milk and brown sugar and heat through.
Nutrition Facts : Calories 341.4, Fat 13.7, SaturatedFat 2.7, Cholesterol 141.7, Sodium 441, Carbohydrate 20.3, Fiber 2.4, Sugar 15.6, Protein 34.5
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.
More about "pineapple express chicken recipes"
EASY PINEAPPLE CHICKEN (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
5/5 (3)Calories 351 per servingCategory Main Course
- Add garlic, ginger, onions, green pepper, pineapples and cook for about 4 minutes until the pepper and pineapples are tender.
- Add pineapple juice, soy sauce, broth, hoisin sauce, brown sugar, salt, pepper, cornstarch and mix everything together. Tip: To avoid cornstarch from forming lumps, dissolve it in 2 tbsp water and then, add that into pan.
PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT - DAMN …
From damndelicious.net
4.8/5 (13)Estimated Reading Time 2 minsServings 4Total Time 30 mins
STICKY PINEAPPLE CHICKEN - JUST A TASTE
From justataste.com
5/5 (64)Total Time 30 minsCategory Main CourseCalories 513 per serving
PINEAPPLE CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
BEST PINEAPPLE CHICKEN RECIPE - HOW TO MAKE PINEAPPLE …
From delish.com
PINEAPPLE CHICKEN (ASIAN STYLE) • SALT & LAVENDER
From saltandlavender.com
CROCK POT PINEAPPLE CHICKEN - WELL PLATED BY ERIN
From wellplated.com
SLOW COOKER PINEAPPLE CHICKEN | RICARDO
From ricardocuisine.com
PINEAPPLE CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SWEET & TANGY PINEAPPLE CHICKEN STIR FRY - DRIVE ME HUNGRY
From drivemehungry.com
PINEAPPLE CHICKEN [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
PINEAPPLE CHICKEN | PINEAPPLE CHICKEN RECIPES, CHICKEN DISHES …
From pinterest.ca
EASY PINEAPPLE CHICKEN RECIPE - EVOLVING TABLE
From evolvingtable.com
PINEAPPLE CHICKEN STIR FRY - DOLE
From dole.com
CHINESE PINEAPPLE CHICKEN - BETTER INGREDIENTS THAN TAKEOUT!
From madeitateitlovedit.com
GLAZED PINEAPPLE CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PINEAPPLE GINGER CHICKEN | HEART AND STROKE FOUNDATION
From heartandstroke.ca
You'll also love