Cheesy Chicken And Pineapple Recipes

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EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

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

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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

PINEAPPLE CHICKEN STIR FRY



Pineapple Chicken Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless skinless chicken thighs, cubed into bite-size pieces
1 green bell pepper, diced
1 red bell pepper diced
4 scallions, sliced, whites and greens divided
2/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 teaspoons chile paste, plus more to taste
2 cloves garlic, pressed
One 20-ounce can diced pineapple, drained and juice reserved
1/4 cup fried onions, such as French's
1/4 cup chopped peanuts
1 tablespoon sesame seeds
1 teaspoon chile-lime seasoning, such as Tajin
Cooked brown rice, for serving

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.

PINEAPPLE AND CHEDDAR CHICKEN



Pineapple and cheddar chicken image

Simple, delicious and a good way to impress your guests!

Provided by xgasoline

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190C/fan 170C/gas 5.
  • Cut the chicken breasts as you can open them as a book.
  • Heat 2 tbsp of the oil in a skillet. Grill the chicken breasts in the skillet, about 4 minutes each side. Salt, pepper to your taste.
  • Cut the cheese slices in half, so it's abour the same size as the chicken breast.
  • Open carefully the chicken breats, and Stuff them first with 2 half-slices of cheddar, then 1 half-slice of pineapple and then, finish with another half-slice of cheddar. Close them, make them hold with toothpicks.
  • Spread 1 tbsp of oil in baking dish and place the chicken on it. Bake for about 20 minutes or until the juice coming out of the chicken is clear.
  • About 5 minutes before the cooking is over, brown the green onions with the butter and the lime juice in a saucepan. Serve it over the chicken breasts when they are ready.

CHICKEN WITH PINEAPPLE



Chicken with Pineapple image

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

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon canola oil
2 cans (8 ounces each) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice

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

CHICKEN WITH CHERRY PINEAPPLE SAUCE



Chicken with Cherry Pineapple Sauce image

Sweet and colorful, this tender, lower-fat chicken dish is simply fantastic! The quick prep time, fresh flavors, cherries and chunks of pineapple will make it a family favorite in no time. -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 teaspoons canola oil
1 can (8 ounces) unsweetened pineapple chunks
1/2 cup sweet-and-sour sauce
1/4 cup dried cherries
2 green onions, sliced

Steps:

  • Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

Nutrition Facts : Calories 238 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 473mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN BREAST WITH PINEAPPLE



Chicken Breast with Pineapple image

A wonderful chicken recipe from when we lived in Hawaii. You can serve it with white rice. It is colourful and easy to make for a weekday supper.

Provided by Scandigirl

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
4 chicken breasts, deboned
1 1/2 cups celery, sliced 1 inch thick
4 pineapple slices
1 cup red pepper, sliced
1/2 cup chicken stock
3 tablespoons Tia Maria
salt & pepper

Steps:

  • Place the butter in a pan over medium heat.
  • When the butter is hot add the chicken breasts.
  • Season with salt and pepper.
  • Cover and cook for 4 minutes.
  • Turn the chicken, season to taste again and cook for another 4 minutes.
  • Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
  • Remove the chicken breasts and place them on a serving platter.
  • Cover and place in a 150 degree F oven to keep warm.
  • Add the celery, the pineapple slices and the red pepper to your frying pan.
  • Season to taste, then cook for 2-3 minutes.
  • Then add the chicken stock and cook for another 2 minutes.
  • Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
  • Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY



Sticky Pineapple Chicken Recipe by Tasty image

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

1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock
cooked rice, for serving
sesame seed, for garnish

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

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

CHICKEN PINEAPPLE CASSEROLE



Chicken Pineapple Casserole image

This was the first meal Andrew made for me, when we first starting going out years ago. Must have been good! I like it with lots of sauce so I use two cans of soup but Andrew says the original recipe only called for one can of soup so please adjust to your taste.

Provided by Sackville

Categories     One Dish Meal

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 6

2 cups chopped skinless chicken breasts
1 cup chopped celery
1 -1 1/2 cup chinese noodles
2 (300 g) cans cream of mushroom soup
1 (400 g) can pineapple chunks (juice and all)
2 tablespoons soya sauce

Steps:

  • Brown the chicken in a frying pan.
  • Combine all ingredients, except for 1/2 cup oriental noodles, in a casserole dish.
  • Bake for 45-60 minutes at 350F, adding the reserved noodles on top in the last few minutes of cooking.

Nutrition Facts : Calories 511.5, Fat 24.9, SaturatedFat 5.2, Sodium 3081.8, Carbohydrate 67, Fiber 3.4, Sugar 34.6, Protein 9.8

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