Pineapple Mandarin Ginger Chicken Breasts Recipes

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PINEAPPLE-GINGER CHICKEN STIR-FRY



Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

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.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY



Pineapple Sweet & Sour Chicken Recipe by Tasty image

Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 ½ lb chicken breast, chopped into bite-size pieces
1 tablespoon soy sauce
1 cup cornstarch, plus 1 tbsp, divided
1 large egg
1 pineapple
2 tablespoons vegetable oil, plus more for frying
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup white onion, chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
¼ cup rice vinegar
¼ cup sugar
3 tablespoons ketchup
white rice, cooked, for serving
scallion, sliced, for garnish
sesame seed, for garnish

Steps:

  • In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
  • Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
  • Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
  • Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
  • Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
  • To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
  • Add the garlic and ginger, and cook until fragrant.
  • Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
  • Add the pineapple cubes and warm thorough.
  • Add the chicken to the frying pan and toss to coat with the sauce.
  • Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
  • Garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams

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

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

PINEAPPLE MANDARIN CHICKEN



Pineapple Mandarin Chicken image

Make and share this Pineapple Mandarin Chicken recipe from Food.com.

Provided by mutantstar

Categories     One Dish Meal

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

3 ounces skinless chicken breasts, raw
1/2 cup pineapple, canned,light,cubed
1/3 cup mandarin orange, canned
1/8 cup chickpeas
1/2 teaspoon olive oil
2 teaspoons cornstarch
1 1/2 teaspoons almonds, slivered
garlic powder
salt and pepper
ginger

Steps:

  • Heat oil in a non-stick saute pan.
  • Cut chicken into bite-size pieces and add to oil and brown.
  • Turn often.
  • Add salt, pepper, garlic to taste.
  • Add cornstarch to a little water, stir and add to chicken.
  • Sprinkle with ginger and add pineapple and mandarin oranges.
  • Stir until mixture begins to thicken and all ingredients are cooked well.
  • Place on a plate and sprinkle over the almonds.
  • Serve immediately.

Nutrition Facts : Calories 289.1, Fat 7.8, SaturatedFat 1, Cholesterol 51.9, Sodium 174.9, Carbohydrate 31.5, Fiber 4.5, Sugar 14.4, Protein 24.7

PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS



Pineapple, Mandarin, Ginger Chicken Breasts image

Beautiful presentation and a taste sensation.Very easy quick recipe to prepare. This recipe was originally from "Mealtime"

Provided by Bergy

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
6 skinless chicken breast halves
pepper
1 (8 ounce) can pineapple chunks, drained, reserve juice
1 (10 ounce) can mandarin oranges, drained, reserve juice
2 teaspoons cornstarch
1/4 cup green onion, Chopped
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
1 teaspoon fresh ginger, grated
2 teaspoons soy sauce

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.

STIR-FRIED GINGER PINEAPPLE CHICKEN



Stir-Fried Ginger Pineapple Chicken image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g

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Top Asked Questions

How do you make marinated chicken with pineapple and garlic?
In a shallow dish, combine 60 mL ( ¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside. On a cutting board, cut chicken breasts into cubes. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
How to cook pineapple ginger chicken?
Stir-fry chicken and marinade with red pepper stirring for about 8 minutes or until chicken is cooked through. Stir in mint, hot pepper sauce, and 125 mL ( ½ cup) of the pineapple. Serve pineapple ginger chicken on a bed of brown rice or quinoa with a side of green salad to make a yummy meal.
What is a good recipe to make with pineapple and garlic?
In a shallow dish, combine 60 mL (¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside. 2. On a cutting board, cut chicken breasts into cubes.
What do you serve with chicken and pineapple salad?
This chicken dish is tender and full of flavor. Serve it over brown rice or quinoa with a fresh, green salad for a great evening meal. In a shallow dish, combine 60 mL ( ¼ cup) of the pineapple, ginger, garlic, soy sauce and 5 mL (1 tsp) of the oil; set aside.

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