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
PINEAPPLE CHICKEN
Allow pineapple, ham and bacon to lend a sweet and savory appeal to this Pineapple Chicken recipe. This broiler-fryer Pineapple Chicken recipe serves six!
Provided by My Food and Family
Categories Chicken
Time 41m
Yield Makes 6 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. Dissolve cornstarch in 2 Tbsp. reserved juice; set remaining juice aside for later use. Cook chicken in Dutch oven or deep large skillet on medium heat 5 min. or until evenly browned, turning occasionally. Stir in dressing, remaining pineapple juice, pineapple chunks, sugar, cloves, cinnamon stick and bay leaves. Cover; cook 20 min. on medium-low heat or until chicken is done (165ºF).
- Meanwhile, cook bacon in medium skillet until crisp; drain. Return bacon to skillet. Add ham, onions and garlic; cook on medium heat 5 to 8 min. or until onions are golden brown, stirring frequently.
- Add cornstarch to chicken mixture; cook and stir 1 min. or until sauce is slightly thickened. Discard cloves, cinnamon stick and bay leaves. Reserve 1/2 cup bacon mixture. Add remaining to chicken mixture; mix well. Serve topped with reserved bacon mixture and parsley.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
PINEAPPLE CURRY CHICKEN
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.
STICKY PINEAPPLE CHICKEN RECIPE BY TASTY
Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
- In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
- Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
- Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams
CHICKEN WITH PINEAPPLE SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
- Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
- Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.
PINEAPPLE JERK CHICKEN AND RICE
The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes.
Provided by JulieCHopp
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
- In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
- Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
- Serve over rice.
CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.
Provided by TinyBubbles
Categories Chicken
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
- Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
- Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
- Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
- Squeeze half lime over chilled rice, cut chicken into strips, and serve.
- Garnish with more fresh cilantro and lime wedges.
Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3
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PINEAPPLE JERK CHICKEN | READY SET EAT
From readyseteat.ca
Servings 6Total Time 45 minsEstimated Reading Time 40 secs
- In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight.
- Preheat oven to 425°F (220°C). Arrange chicken on parchment-paper-lined baking sheet; cook for 35 to 45 minutes or until golden brown and cooked through. Brush with remaining sauce.
- Meanwhile, in small saucepan, bring broth to boil; stir in rice and ginger. Reduce heat to low; cover and cook for 20 minutes, or until rice is tender. Stir in beans and red pepper. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.
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- Add the Canned Diced Pineapple (20 ounce), Orange Juice (1/4 cup), Jerk Seasoning (3 tablespoon), Garlic (4 clove), Dark Soy Sauce (2 tablespoon), Scallion (3), Fresh Thyme (6 sprig), Scotch Bonnet Pepper (1/2), Brown Sugar (1 tablespoon), Olive Oil (1 tablespoon), and Freshly Ground Black Pepper (1/4 teaspoon) into a large bowl and mix well. Try to bruise the thyme so it can release its flavor oils.
- Pour the marinade over the Bone-in, Skin-on Chicken Thighs and Drumsticks (8). Leve the skin on to protect the chicken from drying out in the oven. Allow this to marinate for at least 2 hours.
- Place directly into a preheated oven on the middle rack. Roast uncovered on the middle rack 1 hour and 15 minutes and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.
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