Orange Pineapple Ginger Chicken Recipes

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

PINEAPPLE ORANGE CHICKEN

Steps:

• Prep your chicken breast- trim and pound out your chicken breast. My original blog post has how to instructions on how to prep a chicken breast (just in case you need it).
• If you haven't already, zest your orange and juice it- set aside. Mince or press your garlic and set aside.
• Start dumping everything into the bag: Orange pineapple juice, soy sauce, juice and zest from the orange, pressed garlic, ginger paste, honey, brown sugar, paprika, garlic powder, onion powder, dried lemon peep, salt, and pepper (optional, add in a little siracha if you want to add some heat). Close the freezer bag (make sure it is good and sealed) and use your hands to swish everything around until all the ingredients are incorporated. You'll feel the brown sugar start to dissolve into the liquid.
• Place the chicken breasts into the bag. Slowly press up as you seal the bag to get all the extra air out and making sure that the chicken is totally submerged. Store the bag of chicken in a bowl (in case it springs a leak) in the fridge for 4 to 24 hours (my preference).
• The glaze takes about 30 minutes to prepare, but is super simple. Dump all your glaze ingredients, orange marmalade, pineapple juice, soy sauce, garlic powder, onion powder, and paprika into a sauce pan. Whisk everything together until incorporated. If the marmalade is still chunky, that is totally fine. It will melt as you heat up the mixture.
• Place the sauce pan on your stove set to medium high heat. My electric stove has numbers set from 1-10 and I set the glaze on a 6. Let the glaze come to a boil and reduce the heat to medium (a 5 to 4 for me). Allow to cook for 20-30 minutes, stirring occasionally. Your goal is to reduce the glaze by half.
• Preheat your oven to 425°. Or start heating your grill (this recipe is great grilled, but my Colorado weather doesn't always allow it).
• Line a cookie sheet with foil (easy clean up, because the sugars get sticky and burnt on the bottom of the pan), then I set a rack on top- this allows the air in the oven to surround the chicken (quicker cooking). Spritz a little oil onto the rack and then place your chicken on top.
• Add your first layer of glaze, and bake your chicken at 425° for 10 minutes.
• Remove the chicken from the oven and crank up your oven to broil.Add another layer of glaze and broil for 5 minutes. Repeat this process (add glaze, broil 5 minutes) for about 3 more times, or until you run out of glaze and the chicken reads an internal temperature of 165°.

ORANGE-PINEAPPLE GINGER CHICKEN

Steps:

• Cut chicken into bite-size strips.
• In a medium bowl, stir together chicken, 2 tablespoons soy sauce and sherry (or chicken bouillon). Cover and chill for 30 minutes to 1 hour.
• For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch and sugar. Set aside.
• Add cooking oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
• Add half of the chicken mixture to wok. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from wok. Repeat with the remaining chicken mixture. Return all of the chicken to wok. Push chicken from center of wok.
• Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heated through.
• Serve immediately with hot rice. If desired, garnish with orange slices and rosemary.

PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS

Steps:

• Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
• Transfer to a platter and keep warm.
• While the chicken is cooking gather your sauce ingredients.
• Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
• Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
• Cook until thickened (3-4 minutes).
• Return Chicken to skillet, heat through & serve.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES

Steps:

• Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
• Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
• Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
• Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve skewers over hot cooked rice.