Pineapple Paradise Teriyaki Chicken Bites With Citrus Sriracha Mayo Recipes

Steps:

• Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
• Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

Steps:

• Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.

Steps:

• Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Steps:

• Cut each pineapple in half lengthwise, then cut in half lengthwise again, making four shells with part of the leaves. Remove fruit; cut into cubes. Turn pineapple shells cut side down on paper towels to drain; set aside. , In a large bowl, combine the pineapple cubes, chicken and celery; cover and refrigerate. In another bowl, combine the mayonnaise, yogurt, chutney and salt; cover and refrigerate for at least 30 minutes., Before serving, drain the chicken mixture; toss with mayonnaise mixture and peanuts. Using a slotted spoon, fill pineapple shells. Sprinkle with coconut; top with oranges and grapes.

Steps:

• Drain pineapple and reserve juice.
• Combine flour and seasonings in shallow dish; coat chicken with flour mixture.
• In lge skillet, brown chicken on both sides in 1/2 tsp margarine and 1/2 tsp oil.
• Add reserved pineapple juice, orange peel and juice, lemon peel and juice, bouillon and garlic.
• Bring to boil and add pineapple.
• Reduce heat to low and simmer 1 to 2 minutes.
• Remove chicken and pineapple to serving platter.
• Bring sauce to boil and boil until reduced by half.
• Stir in parsley and spoon sauce over chicken and pineapple.

Steps:

• Mix all ingredients with a wire whisk (except chicken, pineapple slices, and cilantro). -- next add pineapple slices and let sit in marinade for about 1 or 2 minutes, then remove slices and place in separate bowl in frig.
• Place the chicken in the marinade and refrigerate at least 1 hour, or longer if time is on your side.
• After about an hour or so, remove the chicken from the marinade and cook marinade to a full boil on stove top, then simmer about 5 more minutes -- remove from heat and keep covered.
• -- Meanwhile, place chicken breasts on the hot BBQ grill (searing chicken uncovered about 4 minutes on each side to hold in juices). Next, grab the pineapple slices out of the frig and lay them on top of the chicken and cook covered until the grillin' is good and done! -- Or, if you'd like you can place the pineapple directly onto the grill for a nice charbroiled flavor -- it's really good.
• Grab a plate, toss a piece of chicken and pineapple on it, pour some marinade sauce over top and garnish with cilantro if it suits your buds -- eat this with some steamed rice and -- voila!

Steps:

• Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.

Steps:

• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
• Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
• Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
• Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.

Steps:

• In skillet cook chunked chicken until almost done (a little pink on inside)(3-4 boneless skinless thighs can be used as a less expensive alternative).
• Add carrot slices and pineapple (including juice).
• Cook until carrots reach desired tenderness.
• Add Teriyaki Sauce
• Cook until sauce thickens.
• Serve over rice (i prefer Jasmine rice).

Steps:

• Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
• In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
• Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually.
• Bake in the preheated oven 15 minutes, or until golden brown.

Steps:

• 1. In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.
• 2. Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.
• Serve with white rice.

Steps:

• Drain pineapple and reserve juice. Combine cream cheese and 2 T of pineapple juice in a small mixing bowl and beat until smooth. Add reserved pineapple, chicken, onions and pepper. Separate each biscuit into two pieces. Press each half into miniature greased muffin tins. Place to heaping tsp of chicken mixture. Bake at 375 F for 15 to 20 minutes until brown . mix remaining ingredients and 2 T pineapple in a small bowl as a dipping sauce.