Chicken With Pineapple Pollo Con Pina Recipes

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POLLO EN PINA (CHICKEN IN PINEAPPLE)



Pollo en Pina (Chicken in Pineapple) image

Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 20

3 1/2-4 lbs skinless chicken, cut into serving pieces
1 ripe pineapple, peeled,cored and chopped (save juice)
1 medium onion, finely chopped
2 cloves garlic, minced
4 fluid ounces lime juice
4 fluid ounces olive oil
4 fluid ounces white vinegar
chicken stock (if necessary)
salt and pepper
1/2 cup mixed salad green, for garnish
red pepper (to garnish)
2 tablespoons shortening
2 cups rice
1 small onion, chopped
1 clove garlic, minced
1 tomatoes, chopped
2 tablespoons peas
1/2 carrot, finely chopped
24 fluid ounces water
1 teaspoon morton lite salt

Steps:

  • ---To Prepare the Pollo---.
  • Marinate chicken in lime and garlic for two hours.
  • Grill chicken pieces in a heavy skillet or on a barbecue.
  • Add remaining ingredients to skillet containing chicken.
  • If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
  • Cover and simmer over low heat until tender, about 45 minutes.
  • ---To Prepare the Rice---.
  • Wash the rice and allow to dry.
  • Heat shortening, then add rice and fry until well browned, stirring constantly.
  • Add tomato and onion.
  • Cook slightly.
  • Add water, salt and other vegetables.
  • Cover and bring quickly to a boil.
  • Lower heat and cook for 45 minutes or until well done.
  • ---And Now the Hard Part---.
  • Serve chicken with rice, garnish with peppers, and enjoy!

Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)



Peruvian Pineapple Chicken (Pollo a la Pina) image

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 50m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Steps:

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)



Guatemalan Chicken with Pineapple (Pollo en Pina) image

One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.

Provided by winkki

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 -3 1/2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

Steps:

  • Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
  • Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
  • Return chicken to skillet.
  • Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
  • Bring to a boil, reduce heat, cover, and simmer 20 min.
  • Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
  • Serve with rice.

Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3

POLLO CON PINA A LA ANTIGUA (CHICKEN WITH FLAMING PINEAPPLE)



Pollo Con Pina a La Antigua (Chicken With Flaming Pineapple) image

From Cuba comes an old and simple chicken dish flavored with lime juice and oregano. The real excitement comes at the last minute, when warm pineapple chunks are flamed with dark rum and spooned over the chicken! It's quite dramatic and will definitely garner some applause. The flavors will take you right to the Caribbean!

Provided by JackieOhNo

Categories     Chicken

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2-3 lbs broiler-fryer chickens, cut up
3 tablespoons lime juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium tomatoes, c ut up
1 medium onion, sliced
1 garlic clove, finely c hopped
1/4 cup raisins
1/2 teaspoon dried oregano leaves
3 -4 drops hot red pepper sauce
1/4 cup water
1 (20 ounce) can pineapple chunks in syrup, drained (reserve syrup)
2 tablespoons dark rum

Steps:

  • Sprinkle chicken with lime juice, salt and pepper. Cover and refrigerate 30 minutes.
  • Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.
  • Add tomatoes, onion, garlic, raisins, oregano, red pepper sauce and water. Heat to boiling, then reduce heat. Cover and simmer until thickened pieces of chicken are done, 30 to 40 minutes.
  • Remove chicken mixture to warm platter with a slotted spoon. Heat pineapple and 1/4 cup of the reserved syrup to boiling. Heat rum until warm; ignite. Pour flaming rum over pineapple. Spoon flaming pineapple mixture over chicken.

Nutrition Facts : Calories 542.7, Fat 33.3, SaturatedFat 8.8, Cholesterol 141.9, Sodium 719.7, Carbohydrate 21.8, Fiber 1.9, Sugar 17.5, Protein 36.4

CHICKEN AND RICE WITH PINEAPPLE ( POLLO CON PINA)



Chicken and Rice With Pineapple ( Pollo Con Pina) image

This is an old favorite traditional Cuban dish. Serve with white fluffy rice and fried plantains. This recipe is from About latin Caribbean Food.

Provided by 1PugMom2

Categories     Pineapple

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lime
4 lbs chicken (cut into 6 pieces)
salt for seasoning
fresh ground pepper for seasoning
1/4 cup olive oil
1 medium onion (chopped)
1 garlic clove (chopped)
2 ripe tomatoes (peeled and chopped)
1 hot pepper (your choice, seeded and diced)
1/4 teaspoon dried oregano
1 bay leaf
1 cup chicken stock
2 cups fresh pineapple (chopped with its juice)
4 tablespoons golden rum (optional)

Steps:

  • In a non-reactive dish (one that won't react to acidic foods), grate the lime rind and squeeze the juice from the lime.
  • Rub the juice and rind into the chicken, then season the chicken with salt and pepper.
  • Let marinate for thirty minutes.
  • Heat the olive oil in a frying pan and brown the chicken pieces on all sides.
  • Transfer the chicken to a heavy pot that is large enough to hold the chicken in layers.
  • In the remaining oil still in the frying pan, sauté the onion and garlic until tender, not brown; add tomatoes, hot pepper, oregano, and bay leaf.
  • Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.
  • Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.
  • Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.
  • While the chicken is cooking, put the chunked pineapple and juice in a small sauce pan and cook over medium-low to medium heat until it is reduced by half. If you are using the rum, add it after the mixture is reduced and continue to cook for two more minutes.

Nutrition Facts : Calories 536.7, Fat 37.4, SaturatedFat 9.3, Cholesterol 139.2, Sodium 190.1, Carbohydrate 13.5, Fiber 1.9, Sugar 7.9, Protein 36.3

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)



Peruvian Pineapple Chicken (Pollo a la Pina) image

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories     Peruvian Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Steps:

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)



Peruvian Pineapple Chicken (Pollo a la Pina) image

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories     Peruvian Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Steps:

  • Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
  • Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
  • Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
  • Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

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

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