SPICY PINEAPPLE CHICKEN
A type of Thai sweet and sour chicken, with a hint of heat. Found this on A Taste of Thai web site and the the fish sauce and garlic chili pepper sauce can be bought online.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 of oil in large skillet over medium high heat; add onions.
- Stir fry until onions start to brown.
- Remove to plate and cover.
- Add remaining oil to skillet.
- Salt and pepper chicken.
- Place chicken in skillet and brown well on all sides.
- Strain 1/4 cup syrup from pineapples and set aside.
- Pour remaining syrup into skillet with chicken, reserving pineapples for later.
- Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
- Mix sauce together and bring to a boil.
- Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
- Remove chicken to plate with onions and re-cover.
- Turn heat to high and add peas and pineapple chunks.
- Stir fry 1-2 minutes.
- Mix cornstarch into reserved pineapple syrup until smooth.
- Add to skillet and bring to a boil.
- Add chicken and onions with accumulated juices back to skillet.
- Cook until sauce turns translucent and all ingredients are combined.
- Serve with jasmine rice or rice noodles or rice almondine.
- Enjoy!
Nutrition Facts : Calories 381.6, Fat 10.4, SaturatedFat 2.2, Cholesterol 141.7, Sodium 497.2, Carbohydrate 37.3, Fiber 3.4, Sugar 26.2, Protein 35.6
SPICY CHICKEN WITH PINEAPPLE
I found this recipe on a pineapple can. I haven't tried it yet but I'm definitely going to because it sounds really yummy!!!
Provided by Chef_in_love
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan.
- Add the chicken and onion, and cook together until golden.
- Add the spices and red pepper, and cook for 1 minute.
- Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
- Cover and simmer 20-25 minutes until the chicken is tender.
- Serve with rice or mashed potatoes.
Nutrition Facts : Calories 428.6, Fat 12.6, SaturatedFat 1.9, Cholesterol 68.4, Sodium 90.4, Carbohydrate 46.3, Fiber 8.6, Sugar 26, Protein 35.1
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
SPICY PINEAPPLE MARINADE FOR CHICKEN
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
- Prepare barbecue or preheat broiler. Remove chicken from marinade.
- Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
PINEAPPLE CHICKEN
I've been making this flavorful recipe since a friend gave it to me 30 years ago. Chunks of sweet pineapple, tender chicken and crunchy water chestnuts are coated in a tasty glaze.-Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. , Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 349 calories, Fat 12g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PINEAPPLE-GLAZED SPICY CHICKEN BREASTS
Dinner ready in 40 minutes! Enjoy this pineapple glazed spicy grilled chicken - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.
- Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.
- Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.
- In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.
- Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count "one-one thousand, two-one thousand, three-one thousand." When you have to remove your hand at "three," you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).
- When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 23 g, TransFat 0 g
PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
- Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
- Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
- To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- Garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams
PINEAPPLE CHICKEN
This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.
Provided by teresas
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°.
- In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
- Bring to a boil.
- Reduce heat: cover and simmer 15 minutes. stirring occasionally.
- In plastic bag or shallow bowl, toss chicken strips with flour to coat.
- In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
- Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
- Top with sauce; sprinkle with sesame seeds.
- Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
- Serve over hot cooked rice.
GARLIC PINEAPPLE CHICKEN
"I found this recipe on the Internet," says Jayme Webb of Anderson, South Carolina. "It makes a wonderful quick, light meal and tastes great." This is a deliciously different kind of stir-fry without the usual Asian flavors.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Meanwhile, cook rice according to package directions. , Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 384 calories, Fat 4g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 319mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein.
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.
FRIED CHICKEN WITH PINEAPPLE HOT SAUCE
Enjoy crispy fried chicken with a zingy pineapple hot sauce as a tasty side dish. Brine the chicken overnight in buttermilk, then toss in a lovely smoked paprika coating
Provided by Milli Taylor
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Quarter each chicken thigh, then tip into a large bowl. Season well with the salt, then pour over the buttermilk and give it all a good mix. Cover and chill overnight.
- Combine the rice flour, cornflour, baking powder, paprika, garlic granules, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper in a medium bowl. Drop in the brined chicken pieces, four at a time, tossing lightly to coat well. Gently shake off any excess, then arrange on a baking tray.
- Heat the oil in a large, deep saucepan (ensuring it is no more than two-thirds full) to 170C or until a cube of bread dropped in browns within 30 seconds. Fry the chicken in small batches for 3 mins at a time until golden and cooked through. This will help keep the oil at the right temperature and won't overcrowd the pan.
- Remove the fried chicken pieces to a clean tea towel using tongs to drain off any excess oil, then transfer to a wire rack to ensure they stay crisp. Alternatively, put the fried chicken on a clean baking tray and keep warm and crisp in a low oven. When all the chicken pieces have been fried, drop the oregano leaves into the hot oil and fry until crisp, about 30 seconds- 1 min. Arrange the chicken on a serving platter, scatter over the fried oregano and serve with the pineapple sauce (see 'goes well with', below).
Nutrition Facts : Calories 647 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 5.3 milligram of sodium
SWEET & SOUR PINEAPPLE CHICKEN
Bamboo shoots, sweet red pepper and sugar snap peas give this weeknight wonder a lovely look and pleasant crunch. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender., Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in pineapple; heat through. Serve with noodles.
Nutrition Facts : Calories 348 calories, Fat 15g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 775mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES
My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Time 3h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 415 calories, Fat 6g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 973mg sodium, Carbohydrate 56g carbohydrate (30g sugars, Fiber 2g fiber), Protein 34g protein.
SWEET 'N' SPICY PINEAPPLE CHICKEN
Make and share this Sweet 'n' Spicy Pineapple Chicken recipe from Food.com.
Provided by sandithepirate
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- chop the onion and garlic and set aside.
- season the chicken with the Essence seasoning liberally, and place chicken in an open roasting pan with tall sides.
- pour the pineapple juice and pineapple chunks over/inside the chicken.
- throw the onions and garlic into the pan as well (be sure to get some inside the bird too!).
- bake at 350* for about, an hour and 45 minutes, or until the juice runs clear. remember to baste inside and out frequently for amazing juiciness!
Nutrition Facts : Calories 240.9, Fat 11.8, SaturatedFat 3.3, Cholesterol 53.5, Sodium 53.4, Carbohydrate 20.5, Fiber 1.2, Sugar 15.5, Protein 13.6
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
SPICY PEANUT CHICKEN WITH PINEAPPLE
A sprinkle of cayenne pepper puts the spicy in this Asian-inspired chicken served with pineapple chunks and dry-roasted peanuts.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Whisk dressing, soy sauce, cornstarch and ground red pepper until blended.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 min. Add garlic and ginger; cook 1 min., stirring constantly. Stir in vegetables; cook and stir 3 min. or until chicken is done and vegetables are crisp-tender.
- Add dressing mixture; cook and stir 1 min. or until thickened. Stir in pineapple and nuts; cook 1 min. or until pineapple is heated through. Sprinkle with onions.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SWEET AND SOUR PINEAPPLE CHICKEN
"Pineapple and soy sauce pair nicely for marinating chicken breasts," says field editor Emma Magielda of Amsterdam, New York. "The meat comes out of the oven moist and tasty."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SPICY PINEAPPLE-APRICOT CHICKEN
My girlfriend and I made this one night when we were hungry and wanted to try making something. It turned out amazing and everyone loved it. Duplicated it for my parents a few weeks later and my dad stole the leftover for his work refrigerator! Pretty simple and easy to make as well. The spiciness is vague in the recipe because we added whatever hot sauces we could find until we got a good heat/taste ratio.
Provided by Jewbilee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
- Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
- Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).
Nutrition Facts : Calories 499.1, Fat 6.3, SaturatedFat 0.5, Sodium 645.2, Carbohydrate 111.3, Fiber 2.9, Sugar 69.2, Protein 4.8
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
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
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SPICY PINEAPPLE CHICKEN MEAL PREP - ALL NUTRITIOUS
From allnutritious.com
Reviews 7Calories 324 per servingCategory Meal Prep
- Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
- Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
- Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
- Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
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