Lemon Pineapple Chicken Peking Style Recipes

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
• Set aside. Arrange chicken in shallow pan, skin side up.
• Sprinkle with salt. Broil until browned.
• Stir the sauce and pour over the chicken.
• Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

LEMON PINEAPPLE CHICKEN PEKING STYLE

Steps:

• Mix soy sauce, bouillon, and garlic together.
• Smear onto chicken so all the chicken gets coated.
• Marinate for 15 minutes .
• Broil chicken, turning once, until done.
• SAUCE:.
• While chicken is broiling make the sauce.
• Stir cornstarch into lemon juice, water, and rice vinegar in a sauce pan.
• Add pineapple chunks, carrots, bell pepper, scallions, and lemon zest.
• Cook until sauce is thickened.
• When chicken is broiled, plate; pour sauce over chicken; border with lettuce.

PINEAPPLE LEMON CHICKEN

Steps:

• 1. Preheat the oven to 375.
• 2. Arrange the chicken in a shallow 9x13 inch baking dish.
• 3. Drain the pineapple, reserving the juice.
• 4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, worcestershire sauce and pour over the chicken.
• 5. Bake for about 40-50 minutes, depending on thickness of chicken-mine were thick so they had to bake for awhile, thinly cut breasts only need 20-30 minutes.
• 6. Arrange pineapple slices and lemon slices on top of the chicken, baste with the sauce in pan and continue baking 5 minutes longer.

PEKING-STYLE CHICKEN

Steps:

• Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
• Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
• Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

GRILLED PINEAPPLE-LEMON CHICKEN

Steps:

• Place chicken in a resealable plastic bag set in a large bowl.
• Drain pineapple, reserving 1/4 cup juice. Combine pineapple, reserved juice, and next seven ingredients. Pour mixture over chicken; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain, reserving marinade.
• Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides down, on grill rack over drip pan. Brush with some of the marinade. Cover and grill for 50 to 60 minutes or until no longer pink, turning and brushing once with about 1/4 cup marinade.
• Combine the remaining marinade and cornstarch. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve over chicken.