PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF
Enjoy your dinner with these pineapple glazed chicken breasts - a wonderful meal that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
- Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
- Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
- Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.
Nutrition Facts : Calories 410, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 21 g
GLAZED CHICKEN OVER COUSCOUS PILAF
Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve couscous pilaf topped with chicken and drizzled with orange juice mixture that's ready in just 30 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
- Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
- Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
- Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
- Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.
Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 75 mg, Fiber 3 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 9 g, TransFat 0 g
PINEAPPLE BAKED CHICKEN BREASTS
Make and share this Pineapple Baked Chicken Breasts recipe from Food.com.
Provided by taillightsinsightbb
Categories < 4 Hours
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
- Brush with butter.
- Sprinkle with salt and pepper.
- Bake at 375°F for 30 minutes.
- Prepare glaze.
- Pour over chicken breasts.
- Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.
Nutrition Facts : Calories 1091, Fat 38.9, SaturatedFat 15, Cholesterol 216.1, Sodium 1225.6, Carbohydrate 125.8, Fiber 1.4, Sugar 120.5, Protein 62
PINEAPPLE GLAZED CHICKEN
When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.
Provided by Velouria
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
- Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
- Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
- Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
- Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
- Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.
PINEAPPLE-GLAZED CHICKEN THIGHS
These juicy chicken thighs taste so rich and delicious with a sweet pineapple-maple glaze. I love that I can reach in my pantry for ingredients and end up with this impressive weeknight meal. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.
Nutrition Facts : Calories 328 calories, Fat 14g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 571mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE
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
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.
EASY PINEAPPLE-GLAZED CHICKEN
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
- In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
- Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
- Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g
CHICKEN WITH PINEAPPLE SAUCE
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
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