FRIED CHICKEN WITH PINEAPPLE HOT SAUCE
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
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
STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by USA WEEKEND columnist Jean Carper
Categories World Cuisine Recipes Asian Chinese
Yield 6
Number Of Ingredients 12
Steps:
- Combine first six ingredients; stir well.
- Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 21 g, Cholesterol 43.9 mg, Fat 7.7 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 411.6 mg, Sugar 12.9 g
CHICKEN WITH PINEAPPLE SAUCE
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
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.
PINEAPPLE CHICKEN STIR-FRY
Frozen vegetables and canned pineapple make this colorful tender chicken dish so convenient without sacrificing any flavor.-Renee Endress, Galva, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 877mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN PINEAPPLE STIR-FRY
The brown sugar called for in this recipe gives the chicken a superior taste. -Mel Miller, Perkins, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 492mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH PINEAPPLE SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
PINEAPPLE CHICKEN WITH SWEET AND SOUR SAUCE
Number Of Ingredients 22
Steps:
- De-bone the chicken, and cut into small bite-sized pieces. Add the marinade ingredients to the chicken, mixing with chopsticks. Add the cornstarch and marinate the chicken for about 15 minutes. While the chicken is marinating, prepare the vegetables: Cut the carrot into thin slices. Core and seed the green pepper, and cut into chunks or as desired. Set aside. For the batter: mix the baking powder and baking soda together well, and add to the other dry ingredients. Mix well. Add the oil gradually. Add 1 cup water, then more if needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.Deep-frying the Chicken: Heat oil on high heat deep fry. The oil is ready when it is about 375 degrees. Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).For the sauce: Melt the brown sugar in a heavy saucepan on high heat, stirring rapidly, until it is brown but not burnt. Add the juice mixture, and salt to taste. Bring to boil until brown sugar is melted again (it will harden temporarily after the juice mixture is added). Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the chicken.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE HOT SAUCE
Pack a flavour punch with this pineapple hot sauce, featuring lime, chilli, cayenne and smoked paprika. It's the perfect partner for crispy fried chicken
Provided by Milli Taylor
Time 20m
Number Of Ingredients 7
Steps:
- Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
- Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PINEAPPLE CHICKEN
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
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
PINEAPPLE & HOT PEPPER CHICKEN STIR FRY
Easy to make stir fry thats loaded with flavor Recipe came from long ago lost cookbook from a second hand book store. It is still the most flavorful stir fry I have ever made. Adjust the amount of jalapenos to your own taste.
Provided by Dylans Grandpa
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
- Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.
Nutrition Facts : Calories 242.6, Fat 8, SaturatedFat 0.7, Cholesterol 34.2, Sodium 561.5, Carbohydrate 28.6, Fiber 2.8, Sugar 22.1, Protein 16.4
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