Pineapple Firecracker Chicken Recipes

PINEAPPLE FIRECRACKER CHICKEN

Pineapple Firecracker Chicken image

A sweet and spicy pineapple firecracker chicken. This 30 minute meal is studded with sweet mini peppers, fragrant onions, and sweet pineapple chunks, The chicken thighs stays nice and tender and is absolutely delicious.

Provided by Rachael

Categories Chicken

Time 30m

Number Of Ingredients 15

Ingredients

3 Tbs Olive Oil
2 lbs Chicken Thighs
1/4 tsp sesame oil
3 Tbs minced garlic
salt and pepper
2 cups sweet mini peppers (chopped)
1/2 cup chopped white onion
16 ounces Frozen Dole Pineapple Chunks
2 Tbs Sriracha
1 cup brown sugar (packed)
1 Tbs Apple Cider Vinegar
1 Tbs Rice Vinegar
1 Tbs corn starch
Green onion
Red Pepper Flakes

Steps:

Cut chicken into even sized pieces.
Chop up onion and peppers into nickle sized pieces
Heat 3 Tbs olive oil in a wok over medium-high heat
Add minced garlic, chicken, sesame oil, salt and pepper, and cook until just browned about 1-2 minutes
Remove from wok, leave some of the juices/oil behind.
Add onions and peppers to pan and saute for 30 seconds, add in Dole Pineapple Chunks,
Add sriracha, brown sugar, apple cider vinegar, and rice vinegar.
Bring to a low boil, add chicken back in, and corn starch, stir well and immediately so corn starch doesn't form lumps. it will help the sauce thicken.
Let simmer for 6-8 minutes until chicken is cooked through, and sauce is thickened.
Remove and serve over rice! Garnish with green onion and red pepper flakes if desired

Nutrition Facts : Calories 900 kcal, Carbohydrate 78 g, Protein 38 g, Fat 48 g, SaturatedFat 11 g, Cholesterol 222 mg, Sodium 365 mg, Fiber 2 g, Sugar 71 g, ServingSize 1 serving

EASY PINEAPPLE CHICKEN

Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

CHICKEN WITH PINEAPPLE SAUCE

Chicken with Pineapple Sauce image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (3 pound) roasting chicken, cut into 8 pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 ripe pineapple, peeled, cored and chopped, juices reserved
2 medium onions, thinly sliced
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 cinnamon stick
1 bay leaf
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 cup dry sherry
1 to 2 cups chicken stock (optional)
1/4 cup chopped almonds

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.

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