Chicken With Pineapple Sauce Ww 5 Points Recipes

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5 POINTS PLUS - PINEAPPLE AND HONEY GLAZED CHICKEN



5 Points Plus - Pineapple and Honey Glazed Chicken image

From WW All Time Favorites. Needs to marinade at least 4 hrs. Per Serving (1 piece chicken + 2 tbsp sauce): 199 cal, 6g fat, 8g carb, 0 fiber, 26g protein

Provided by mariposa13

Categories     Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup canned crushed pineapple in juice
2 tablespoons soy sauce, reduced sodium
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon ginger, fresh grated
1 shallot, minced
1 small jalapeno pepper, preferably red, seeded and minced
1 (4 lb) chicken, skinned, and cut into 8 pieces
1/2 teaspoon cornstarch
2 teaspoons water
1 tablespoon parsley, chopped fresh

Steps:

  • Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
  • Preheat oven to 375*F.
  • Place rack in large roasting pan.
  • Remove chicken from marinade and place on rack. Reserve the marinade.
  • Bake chicken until browned, about 45 minute.
  • Baste with marinade twice during first 25 min of cooking.
  • Stir cornstarch and water in small bowl until smooth.
  • Transfer chicken to platter; keep warm.
  • Remove rack from roasting pan; use spoon to skim fat off pan juices.
  • Por pan juices into small saucepan on medium heat.
  • Cook until juices reduce by half (~2min).
  • Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
  • Stir in parsley. Serve chicken with the sauce.
  • 5 PP yields 1 piece chicken with 2 tbsp sauce.

Nutrition Facts : Calories 521.9, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 411.4, Carbohydrate 8.5, Fiber 0.3, Sugar 6.8, Protein 42.9

CHICKEN WITH PINEAPPLE SAUCE (WW 5 POINTS)



Chicken With Pineapple Sauce (Ww 5 Points) image

Make and share this Chicken With Pineapple Sauce (Ww 5 Points) recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons packed light brown sugar
1 tablespoon cornstarch
6 ounces crushed pineapple in juice
1/4 cup soy sauce
1/4 teaspoon garlic salt
4 small boneless chicken breasts
1/4 teaspoon ground ginger

Steps:

  • In a saucepan, combine brown sugar and cornstarch.
  • Stir in pineapple, soy sauce, garlic salt and ginger.
  • Cook and stir over low heat until thickened.
  • Place chicken in a greased 9 inch square baking dish.
  • Pour half of the sauce over chicken.
  • Bake, uncovered, at 350F for 15 minutes.
  • Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.

Nutrition Facts : Calories 220.8, Fat 8.1, SaturatedFat 2.3, Cholesterol 55.7, Sodium 1063, Carbohydrate 16.5, Fiber 0.5, Sugar 13.2, Protein 20.3

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 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 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.

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

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