Chicken With Broccoli And Pineapple Salad Recipes

CHICKEN, BROCCOLI AND PINEAPPLE STIR-FRY

Steps:

• Add more whole grains to your meal with this Chicken, Broccoli and Pineapple Stir-Fry served over a plate of fluffy brown rice. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large skillet or wok over medium-high heat. Add chicken; stir-fry for 5-7 minutes, or until no longer pink and starting to brown. Step 3
• Add broccoli, onion, garlic and ginger to skillet; stir-fry for an additional 3-5 minutes. Step 4
• Combine reserved pineapple juice, soy sauce, stir-fry sauce and cornstarch in a small bowl; Add to skillet. Bring to a boil, stirring constantly. Step 5
• Add pineapple chunks to skillet. Step 6
• Reduce heat to low and simmer for 2-3 minutes, until sauce has thickened. Step 7
• Serve stir-fry over rice. Recipe Tips Garnish dish with sliced green onion, if desired. If using fresh pineapple, substitute the pineapple juice with water or canned pineapple juice.

SHEET PAN PINEAPPLE CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 400°F. Line a baking sheet with foil.
• Dice the chicken thighs into 1/2-inch cubes then add them to a large bowl. Add the teriyaki sauce and toss to combine. Arrange the chicken thighs in a single layer on one half of the baking sheet.
• Add the broccoli florets to a bowl then drizzle with olive oil and a pinch of salt and pepper. Toss to combine then arrange the broccoli florets on the other half of the baking sheet. Sprinkle the pineapple over the chicken. (See Kelly's Note.)
• Bake for about 20 minutes or until the chicken is cooked through, tossing as needed, then serve.

BROCCOLI PINEAPPLE SALAD

Steps:

• In a large bowl, combine the broccoli, cheese, onion, grapes, pineapple, pecans and bacon.
• In a small bowl, combine the mayonnaise, vinegar, and sugar. Spoon the dressing over the broccoli mixture and toss gently until evenly coated.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

PINEAPPLE AND CHICKEN SALAD

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

CHICKEN AND PINEAPPLE SALAD

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken. , Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

SPICY CHICKEN SALAD WITH BROCCOLI

Steps:

• Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
• Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.

CHICKEN SALAD WITH PINEAPPLE

Steps:

• Mix all ingredients except almonds.
• Add a little pineapple juice if salad is too thick.
• Chill.
• Serve on crisp lettuce with almonds scattered on top.

BROILED CHICKEN THIGHS WITH PINEAPPLE-CUCUMBER SALAD

Steps:

• Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
• Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
• Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

CHICKEN AND PINEAPPLE SALAD

Steps:

• In a small bowl, whisk together mustard, oil, and lime juice. In a large bowl, toss together chicken, cabbage, tomatoes, and scallions.
• Just before serving, toss chicken mixture with pineapple and dressing (do not let stand). Season with salt and pepper.