Black Pepper Chicken And Pineapple Recipes

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

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.

PINEAPPLE PEPPER CHICKEN

Steps:

• Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

EASY PINEAPPLE CHICKEN

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.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

PINEAPPLE PEPPER CHICKEN

Steps:

• Melt butter in large deep skillet.
• Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
• In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
• Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
• Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
• Add chicken and pineapple tidbits. Simmer 10-15 minute.
• In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
• Pour into center of pan and whisk. Bring to a boil to thicken.
• Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.

PINEAPPLE CHICKEN-STUFFED PEPPERS

Steps:

• Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.
• At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.
• Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.
• Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.
• Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.
• Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.

PINEAPPLE AND BLACK BEAN CHICKEN

Steps:

• Spray large skillet with Pam, heat skillet, add olive oil.
• Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
• Add chicken cook till brown, about 5 minutes.
• Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
• Divide rice into 4 bowls, a half cup each.
• Spoon mixture over rice.
• garnish with green onions.