Chicken And Vegetables With Pineapple Recipes

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

SLOW-COOKER CHICKEN AND VEGETABLES WITH PINEAPPLE

Steps:

• In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
• Cover; cook on low setting for 4 to 5 hours.
• About 30 minutes before serving, cook rice in water as directed on package.
• Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

PINEAPPLE VEGGIE CHICKEN

Steps:

• Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once., Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired.

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.

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

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!

CHICKEN WITH PINEAPPLE SAUCE

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.

CHICKEN AND PINEAPPLE

Steps:

• Melt butter or oil in fry pan.
• Brown chicken breasts and remove to plate.
• Deglaze pan with chicken broth.
• Add vinegar, sugar, cajun spice and pepper.
• Simmer on medium heat for a minute or two.
• Drain pineapple and reserve tidbits.
• Set aside.
• Put cornstarch in pineapple juice and stir.
• Add to fry pan to thicken chicken broth.
• Stirring often.
• At this point put chicken back in pan,cover and simmer for 10 minutes.
• Turn chicken and add celery.
• Stir.
• Simmer another 5 minutes and add peppers and snow peas.
• Stir.
• Simmer another 5 minutes till vegetables are tender crisp.
• Stir in reserved pineapple.
• Serve over white or brown rice.
• Garnish with sliced green onions and sprinkle with soya sauce.

CHICKEN AND PINEAPPLE

Steps:

• Cut chicken and bell peppers and onions into bite size pieces.
• Slice carrots into 1/4 inch disks.
• Grated (or minced) ginger (grating is easily done when ginger is frozen).
• Slice Mushrooms.
• Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
• Heat to a boil on stove top or in microwave.
• Mix the vinegar and cornstarch together in a small container.
• Set aside.
• While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
• Cook until pink colour is gone.
• Add remaining vegetables including pineapple pieces.
• Stir fry until tender crisp.
• Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
• Heat (stirring occasionally) until thickened.
• Add pineapple juice mixture to vegetables and mix thoroughly.
• Serve plain or on rice.
• Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
• Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.