Chickenpineapplepatties Recipes

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PINEAPPLE CHICKEN TACOS



Pineapple Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
4 scallions, thinly sliced
2 cloves garlic, minced
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw
1/2 cup mayonnaise
2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges
1/2 cup fresh cilantro leaves
Serving suggestions: tortilla chips and salsa

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
  • In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
  • Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
  • Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
  • Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
  • To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY



Sticky Pineapple Chicken Recipe by Tasty image

Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed

Provided by Ellie Holland

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock
cooked rice, for serving
sesame seed, for garnish

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!

Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

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.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

PINEAPPLE CHICKEN STIR FRY



Pineapple Chicken Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless skinless chicken thighs, cubed into bite-size pieces
1 green bell pepper, diced
1 red bell pepper diced
4 scallions, sliced, whites and greens divided
2/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 teaspoons chile paste, plus more to taste
2 cloves garlic, pressed
One 20-ounce can diced pineapple, drained and juice reserved
1/4 cup fried onions, such as French's
1/4 cup chopped peanuts
1 tablespoon sesame seeds
1 teaspoon chile-lime seasoning, such as Tajin
Cooked brown rice, for serving

Steps:

  • Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
  • Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
  • Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
  • When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
  • Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

PINEAPPLE CHICKEN BITES



Pineapple Chicken Bites image

Small bites of pineapple and chicken in a delicious pastry crust!

Provided by Hilly

Categories     Appetizers and Snacks     Pastries

Time 30m

Yield 6

Number Of Ingredients 5

1 pound skinless, boneless chicken breast halves - cubed
2 (8 ounce) packages refrigerated crescent roll dough
1 (8 ounce) can pineapple chunks, drained with juice reserved
3 tablespoons honey
1 tablespoon ground ginger

Steps:

  • Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
  • In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
  • Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually.
  • Bake in the preheated oven 15 minutes, or until golden brown.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 44.6 g, Cholesterol 43.9 mg, Fat 17 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 4.3 g, Sodium 637 mg, Sugar 19.5 g

TROPICAL PINEAPPLE CHICKEN



Tropical Pineapple Chicken image

I haven't tried this yet, but I am definitely going to keep this in mind when I want something sweet or fruity for dinner! :)

Provided by MeliBug

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups cubed chicken
2 (5 1/2 ounce) cans pineapple chunks, drained
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 teaspoons ground ginger

Steps:

  • In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil. Then reduce heat and simmer for 2 minutes stirring occasionally.
  • Add the chicken, pineapple, water chestnuts, and ginger.
  • Cover and simmer for 10 minutes. Serve over rice or whatever side dish you'd like!

Nutrition Facts : Calories 264.2, Fat 7.1, SaturatedFat 0.9, Sodium 419.8, Carbohydrate 50.6, Fiber 2.5, Sugar 36.8, Protein 1.5

PINEAPPLE PAPRIKA CHICKEN TACOS RECIPE BY TASTY



Pineapple Paprika Chicken Tacos Recipe by Tasty image

Here's what you need: shredded chicken, crushed pineapple, white onion, garlic, smoked paprika, chili powder, salt, red onion, fresh cilantro, corn tortillas

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 tacos

Number Of Ingredients 10

2 cups shredded chicken
1 cup crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoons salt
1 red onion, diced, for topping
½ cup fresh cilantro, chopped, for topping
4 corn tortillas

Steps:

  • In a large, nonstick skillet, heat the olive oil over medium heat.
  • Toss in the onion and salt and sauté for 2 minutes.
  • Add in the chili powder, paprika, and garlic. Toast for 1 minute.
  • Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
  • Pour the chicken mixture into a large serving bowl.
  • Toast the tortillas in the seasoned pan, about 3 minutes per side.
  • Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, Sugar 13 grams

PINEAPPLE-TERIYAKI CHICKEN BURGERS



Pineapple-Teriyaki Chicken Burgers image

The tastiest chicken burgers you will ever have! These pineapple-teriyaki chicken burgers are so flavorful, so juicy, we literally couldn't get enough of them. I am absolutely crazy about burgers, they are probably one of my favorite foods (aside from pizza), and it's been really fun playing around with different flavors and textures.

Provided by Girl Appetit

Categories     Chicken Burgers

Time 40m

Yield 6

Number Of Ingredients 14

1 pound ground chicken
1 cup minced bell pepper
½ cup drained crushed pineapple
2 cloves garlic, crushed
2 tablespoons teriyaki sauce, or more to taste
2 stalks green onion, sliced
1 teaspoon pink salt
¼ teaspoon ground ginger
1 tablespoon avocado oil, or as needed
6 medium brioche or hamburger buns
6 leaves lettuce
6 slices tomato
2 tablespoons mayonnaise, or to taste
2 tablespoons ketchup, or to taste

Steps:

  • Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
  • Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
  • Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.

Nutrition Facts : Calories 602.4 calories, Carbohydrate 84.1 g, Cholesterol 45.6 mg, Fat 14.7 g, Fiber 5.2 g, Protein 31.5 g, SaturatedFat 2.9 g, Sodium 1592.7 mg, Sugar 6.5 g

PINEAPPLE CHICKEN



Pineapple Chicken image

I've been making this flavorful recipe since a friend gave it to me 30 years ago. Chunks of sweet pineapple, tender chicken and crunchy water chestnuts are coated in a tasty glaze.-Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
4 cups cubed cooked chicken
1 can (8 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons ground ginger
Hot cooked rice

Steps:

  • In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. , Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 349 calories, Fat 12g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN PINEAPPLE PATTIES



Chicken Pineapple Patties image

Make and share this Chicken Pineapple Patties recipe from Food.com.

Provided by Sueie

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

250 g cooked chicken, finely chopped
2 tablespoons soft breadcrumbs
1 tablespoon finely chopped shallots or 1 tablespoon onion
2 teaspoons grated fresh lemon rind
1 large egg
4 slices pineapple, cored if possible
30 g butter
3 tablespoons brown sugar
2 tablespoons pineapple juice
rice, to serve

Steps:

  • Combine chicken, breadcrumbs, lemon rind, onion and seasoning, and egg.
  • Form into four small patties.
  • Arrange a patty on top of each pineapple slice and place in a greased baking tin.
  • Melt butter in a saucepan, add sugar and pineapple juice, blend well and pour over patties.
  • Bake at 180degC for 35- 40 minutes.
  • Baste well with syrup.
  • Serve on a bed of rice tossed with chopped parsley.

Nutrition Facts : Calories 265.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 115.8, Sodium 122.1, Carbohydrate 23.1, Fiber 1.3, Sugar 18.7, Protein 17.9

CHICKEN AND CHICKPEA PATTIES



Chicken and Chickpea Patties image

Quick and simple to make. A great way to add some variety to the childrens' diet. Great either with a salad, veges or made into a burger. This recipe is from Edgell's. To make this dish gluten free ensure your spices, chutney and curry powder are all labeled as gluten free. I found these to be crumbly so added an egg and flour for binding.

Provided by Jubes

Categories     Chicken

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

400 g canned chick-peas, drained
500 g lean ground chicken (chicken mince)
2 tablespoons mango chutney or 2 tablespoons tomato chutney
1 egg, lightly beaten
3 tablespoons flour (GF if required)
2 spring onions, finely chopped
2 teaspoons curry powder (can leave out or replace with preferred dried ground spices)
salt and pepper to taste for seasoning

Steps:

  • Using a food processor, finely chop the chickpeas. Combine with the chicken, chutney, spring onions, curry powder and seasoning of salt and pepper to taste.
  • Shape into patties using a 1/3 cup measure.
  • Place the patties on a lightly oiled barbecue plate and cook approx 4 minutes each side or until cooked.
  • NOTE:You can cook these patties in your fry pan or grill them. Serve with veggies, salad or on a burger with some more chutney and chopped cucumber.

Nutrition Facts : Calories 153.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 59.5, Sodium 201.8, Carbohydrate 14.2, Fiber 2.5, Sugar 0.1, Protein 18.2

CHICKEN-AND-APPLE PATTIES



Chicken-and-Apple Patties image

These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 10

Number Of Ingredients 6

1 boneless, skinless chicken breast half (about 7 ounces), cut into 2-inch pieces
2 scallions, coarsely chopped
3/4 cup cooked quinoa, room temperature
3 tablespoons applesauce, plus more for dipping
1/4 teaspoon salt (optional)
3 tablespoons olive oil or canola oil

Steps:

  • Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
  • Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.

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From lilluna.com


CHICKEN PâTé | RICARDO
Preparation. In a food processor, finely chop the chicken pieces (see note). Set aside. In a saucepan over medium heat, soften the onion, shallot and garlic in the duck fat. Stir in the chicken, bread crumbs, milk and broth. Season generously with salt and pepper. Cover and simmer over low heat for 20 minutes, stirring a few times.
From ricardocuisine.com


THE BEST BAKED PINEAPPLE CHICKEN THIGH MARINADE - MUNCHKIN TIME
2018-07-08 Mix with a spoon. Reserve ½ cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours. Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour ½ reserved sauce over the chicken thighs, rechurn back to the oven bake for ...
From munchkintime.com


CHICKEN PATTIES (EASY CHICKEN CAKES) VIDEO - NATASHASKITCHEN.COM
2020-09-04 Instructions. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter. Cover the bowl and refrigerate the mixture at least 30 minutes (this will ...
From natashaskitchen.com


LEMON PARMESAN CHICKEN PATTIES - SIMPLY DELICIOUS
2020-10-17 With wet hands, form the chicken mixture into four patties and place on a parchment-lined plate/sheetpan. Cook: Preheat a large, non-stick pan over medium-high heat and add a splash of olive oil. Add the patties and cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove from the heat and allow to rest for 5 ...
From simply-delicious-food.com


30 MINUTE PINEAPPLE CHICKEN WITH COCONUT RICE. - HALF BAKED …
2021-07-22 1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge. 2. Meanwhile, make the salsa: combine all ingredients in bowl.
From halfbakedharvest.com


QUICK PINEAPPLE CHICKEN — LET'S DISH RECIPES
Instructions. Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook for about 5 minutes, until golden. Add bell pepper and cook until tender, about 3 minutes. Meanwhile, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic and red pepper flakes in a medium saucepan.
From letsdishrecipes.com


CHICKPEA PATTIES | RICARDO
Preparation. In a saucepan of salted water, cook the potatoes until tender. Drain and set aside. In the same saucepan, heat 15 ml (1 tablespoon) of oil. Sauté the ginger, garlic, and spices until the mustard seeds stop bursting. Return the potatoes to the pan. Add the chickpeas and lemon juice.
From ricardocuisine.com


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