SPICY PINEAPPLE-APRICOT CHICKEN
My girlfriend and I made this one night when we were hungry and wanted to try making something. It turned out amazing and everyone loved it. Duplicated it for my parents a few weeks later and my dad stole the leftover for his work refrigerator! Pretty simple and easy to make as well. The spiciness is vague in the recipe because we added whatever hot sauces we could find until we got a good heat/taste ratio.
Provided by Jewbilee
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
- Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
- Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).
Nutrition Facts : Calories 499.1, Fat 6.3, SaturatedFat 0.5, Sodium 645.2, Carbohydrate 111.3, Fiber 2.9, Sugar 69.2, Protein 4.8
CLASSIC PINEAPPLE-APRICOT GLAZED HAM
A gorgeous glazed ham calls for a celebration, but it can be a bit daunting to make one. It doesn't have to be that way. As long as you buy the right ham (that's what your butcher is for, friends!), it's a snap to put together a flavorful, fragrant glaze -- and that's really all you need to make this showstopper of a roast.
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
- Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
- Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
- Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
- Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
- Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.
PINEAPPLE AND APRICOT SKILLET CHICKEN
Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.
Provided by ALYSSAF1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
- Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 26.9 g, Cholesterol 79.6 mg, Fat 10.1 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 3.3 g, Sodium 88.9 mg, Sugar 23.8 g
PINEAPPLE-APRICOT GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
QUICK APRICOT CHICKEN
This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. -Vicki Ruiz, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 28g protein.
FIG AND APRICOT CHICKEN
Make and share this Fig and Apricot Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok.
- Add chicken and brown it.
- Add figs, apricots, pineapple nectar, stock, carrot and soup mix.
- Mix well and cook on medium-high heat for 12 minutes.
- Stir once after 6 minutes.
- Add salt and pepper to this dish.
- Garnish with parsley and serve.
- Enjoy!
Nutrition Facts : Calories 248.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 69.8, Sodium 150.8, Carbohydrate 22.3, Fiber 2.2, Sugar 16.9, Protein 29.4
CRISPY APRICOT CHICKEN
Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink., Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Nutrition Facts : Calories 539 calories, Fat 29g fat (13g saturated fat), Cholesterol 139mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
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