Chicken In Pineapple Sauce Chicken Hamonado Recipes

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CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)



Chicken in Pineapple Sauce (Chicken Hamonado) image

Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.

Provided by Liza Agbanlog

Categories     Philippines     Chicken     Dinner     Pineapple     Soy Sauce     Rice     Kid-Friendly     Small Plates

Yield 4-6 servings

Number Of Ingredients 13

3 lb (1.3 kg) chicken pieces of your choice (thighs, drumsticks or wings)
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) lemon juice
1 tsp freshly ground black pepper, plus more to taste
2 tbsp (30 ml) vegetable oil
4 cloves garlic, chopped
1 small onion, chopped
1 cup (240 ml) unsweetened pineapple juice
2 tbsp (25 g) sugar
2 tbsp (30 ml) soy sauce
1 (14-oz [398-ml]) can pineapple chunks with juice
Salt, to taste
Steamed rice, for serving

Steps:

  • In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
  • Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
  • Add the chicken and sauté until no longer pink, about 5 minutes.
  • Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
  • Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
  • Serve with steamed rice.

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (3 pound) roasting chicken, cut into 8 pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 ripe pineapple, peeled, cored and chopped, juices reserved
2 medium onions, thinly sliced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 cinnamon stick
1 bay leaf
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup dry sherry
1 to 2 cups chicken stock (optional)
1/4 cup chopped almonds

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 IN PINEAPPLE-ORANGE SAUCE



Chicken in Pineapple-Orange Sauce image

Make and share this Chicken in Pineapple-Orange Sauce recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

chicken piece
1 tablespoon paprika
oil (for frying)
salt and pepper
2 -3 minced garlic cloves
1 cup tomato sauce
1 (6 ounce) can frozen concentrated orange juice, divided
1/4 cup brown sugar
1/2 teaspoon mustard powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 (14 ounce) can pineapple chunks, reserve the liquid

Steps:

  • Set oven to 350 degrees.
  • Grease a med-size roasting pan.
  • Sprinkle chicken pieces with salt, pepper and paprika.
  • Brown lightly on both sides.
  • Place browned chicken pieces in roasting pan.
  • In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
  • Pour over chicken pieces.
  • Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
  • Add drained pineapple chunks, 5 mins before removing from oven.
  • Note: if sauce cooks down too much, add pineapple juice.
  • Serve with white rice.

HAWAIIAN PINEAPPLE CHICKEN



Hawaiian Pineapple Chicken image

I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.

Provided by HESSELMJ

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 6

Number Of Ingredients 10

¼ cup butter
⅓ cup ketchup
¼ cup brown sugar
2 teaspoons cornstarch
¼ cup vinegar
1 teaspoon salt
1 teaspoon soy sauce
½ teaspoon Worcestershire sauce
1 (9 ounce) can crushed pineapple
3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
  • Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
  • Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

Steps:

  • In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

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

FRIED CHICKEN WITH PINEAPPLE HOT SAUCE



Fried chicken with pineapple hot sauce image

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

8 boneless, skinless chicken thighs
2 heaped tsp fine sea salt
500ml buttermilk
200g rice flour
100g cornflour
3½ tsp baking powder
2 tsp hot smoked paprika
2 tsp garlic granules
1 tbsp dried oregano
1 litre vegetable oil, for deep-frying
10g oregano leaves

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

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