Honeyed Chicken And Pineapple Recipes

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HONEY PINEAPPLE CHICKEN



Honey Pineapple Chicken image

I adapted a dinnertime favorite for my slow cooker because it's so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. -Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 9

3 pounds boneless skinless chicken breast halves
2 tablespoons canola oil
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup packed brown sugar
1/2 cup honey
1/3 cup lemon juice
1/4 cup butter, melted
2 tablespoons prepared mustard
2 teaspoons reduced-sodium soy sauce

Steps:

  • In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Nutrition Facts :

HONEY PINEAPPLE CHICKEN



Honey Pineapple Chicken image

A really good recipe that I just happened to invent with ingredients I had in the kitchen.

Provided by az_starshine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 4

Number Of Ingredients 7

1 (8 ounce) can crushed pineapple, with juice
¼ cup honey
¼ cup vegetable oil
4 skinless, boneless chicken breast halves
½ cup all-purpose flour
1 teaspoon red wine vinegar
4 teaspoons chopped fresh mint

Steps:

  • In a small bowl, blend pineapple juice and honey.
  • Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.7 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 64.2 mg, Sugar 25.5 g

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.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE



Pan-Roasted Chicken with Pineapple-Chile Glaze image

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)

Categories     Bon Appétit     Chicken     Pineapple     Chile Pepper     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 13

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (3 1/2-4 pound) chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 fresh pineapple, sliced 1/2" thick
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Steps:

  • Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
  • Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
  • When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

HONEY-PINEAPPLE CHICKEN



Honey-pineapple Chicken image

This recipe was a grand champion winner! From Midwest Living. If your garlic cloves are large, 2 cloves minced is plenty. Chicken thighs or other meaty pieces may be used instead of drumsticks. Marinating time is not included in the prep or cook time.

Provided by Lvs2Cook

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup pineapple juice
1/4 cup honey
4 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon salt
12 chicken drumsticks

Steps:

  • For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
  • Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
  • Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.

Nutrition Facts : Calories 298.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 593.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.6, Protein 28.4

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS



Hot Honey, Garlic and Pineapple Chicken Thighs image

I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 cup pineapple juice
3 cloves garlic, finely minced
3 tablespoons honey
2 tablespoons hot sauce
Cooked rice, for serving
Chopped cilantro, for serving, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
  • To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
  • Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

HONEYED CHICKEN AND PINEAPPLE



Honeyed Chicken and Pineapple image

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

Provided by Leta8076

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1/2 cup cornstarch
3 cups vegetable oil
2 teaspoons grated pared fresh gingerroot
1 clove garlic, crushed
1 (20 ounce) can pineapple chunks, drained
1 red bell peppers or 1 green bell pepper, seeded and cut into thin strips
1 1/2 cups water
2 teaspoons cornstarch
1 1/2 tablespoons honey
1 tablespoon instant chicken bouillon granules
1 teaspoon sesame oil
4 green onions, cut into thin slices

Steps:

  • Cut chicken in half or thirds for manageable serving size pieces.
  • Coat chicken with cornstarch.
  • Heat vegetable oil in fry pan over high heat.
  • Add chicken pieces and cook until golden brown.
  • Drain on paper toweling and set aside.
  • Pour all but 2 Tbls of oil out of the pan.
  • Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
  • Add pineapple and pepper strips to ginger mixture.
  • Stir-fry over high heat 2 minutes.
  • Remove from pan.
  • Mix water and remaining 2 tsp cornstarch.
  • Blend in honey, bouillon granules and sesame oil.
  • Pour mixture into pan.
  • Cook and stir over high heat until mixture boils and thickens.
  • Place the chicken and pineapple-pepper mixture in a baking dish.
  • Top with honey sauce and green onions.
  • Bake at 350 F for 30 minutes or until chicken is tender.
  • *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
  • I find the chicken breasts easier to use, and we prefer the boneless meat.

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Top Asked Questions

How do you cook pineapple and chicken salad?
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.
What is in the honey pineapple grilled chicken?
YUM! This Honey Pineapple Grilled Chicken is very simple but packs a ton of flavor! There are only three simple ingredients in the marinade – honey, pineapple juice and Italian dressing. Seriously delicious!!!
How to cook honey pineapple chicken in crock pot?
In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Can you freeze Honey Pineapple Chicken?
How to cook pineapple and chicken stir fry?
Instructions Drain pineapple, reserving 1/4 cup of the juice. Mix pineapple juice, water, honey, soy sauce, 2 tablespoons of the flour, garlic powder, ginger and paprika in small bowl; stir until smooth. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes until browned and cooked through.

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