Pineapple Sauce Recipe For Chicken

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PINEAPPLE CHICKEN



Pineapple Chicken image

This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup onion, thinly sliced
1/3 cup sugar
1/4 teaspoon garlic powder
1 cup ketchup
1 (20 ounce) can pineapple chunks, drained, reserving 3/4 cup liquid
2 tablespoons lemon juice
2 tablespoons soy sauce
6 boneless skinless chicken breasts, cut into 3x1-inch strips
1/4 cup flour
2 tablespoons oil
1 tablespoon sesame seeds
hot cooked rice

Steps:

  • Heat oven to 375°.
  • In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
  • Bring to a boil.
  • Reduce heat: cover and simmer 15 minutes. stirring occasionally.
  • In plastic bag or shallow bowl, toss chicken strips with flour to coat.
  • In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
  • Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
  • Top with sauce; sprinkle with sesame seeds.
  • Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
  • Serve over hot cooked rice.

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

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

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

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

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.

ASIAN PINEAPPLE SAUCE



Asian Pineapple Sauce image

Pineapple sauce for teriyaki chicken and Asian noodles.

Provided by mcdavis8784

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¾ cup pineapple juice
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
½ teaspoon lemon juice
4 slices canned pineapple in juice, drained and chopped
½ cup white sugar
1 ½ tablespoons garlic powder
¼ cup water

Steps:

  • Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 39.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 1.4 g, Sodium 422.1 mg, Sugar 35.8 g

CHICKEN WITH CHERRY PINEAPPLE SAUCE



Chicken with Cherry Pineapple Sauce image

Sweet and colorful, this tender, lower-fat chicken dish is simply fantastic! The quick prep time, fresh flavors, cherries and chunks of pineapple will make it a family favorite in no time. -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 teaspoons canola oil
1 can (8 ounces) unsweetened pineapple chunks
1/2 cup sweet-and-sour sauce
1/4 cup dried cherries
2 green onions, sliced

Steps:

  • Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

Nutrition Facts : Calories 238 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 473mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 24g protein.

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

This easy pineapple chicken recipe is a great family weeknight meal that is ready to serve in 30 minutes. The pineapple sauce is sweet and flavorful and it's a great alternative to a takeaway.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 17

1 tbsp olive oil
1 lb boneless skinless chicken thighs (cubed)
Salt & pepper to taste
1 red bell pepper (chopped)
1 c. pineapple chunks
1/4 c. cashews
½ cup pineapple juice
4 tbsp soy sauce
1/4 cup low sodium chicken stock
⅓ cup hoisin sauce
1/2 cup brown sugar
2 cloves garlic (minced)
2 teaspoons cornstarch
½ jalapeno (minced)
Sliced green onions (for garnish)
Lime wedges
Cooked white rice

Steps:

  • In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
  • In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
  • In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
  • Pour the sauce over the chicken, stir and simmer for 3 minutes.
  • Add the pineapple chunks and cashews to the pot and stir to combine.
  • Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.

Nutrition Facts : Calories 483 kcal, Carbohydrate 59 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1501 mg, Fiber 3 g, Sugar 47 g, ServingSize 1 serving

PINEAPPLE AND CHICKEN FRIED RICE CUP



Pineapple and Chicken Fried Rice Cup image

Pineapple and Chicken Fried Rice Cup

Provided by Minute® Rice

Yield 1

Number Of Ingredients 5

1 cup Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice
1/4 cup shredded rotisserie chicken
1/4 cup diced pineapple
1 tsp soy sauce
1 green onion, thinly sliced

Steps:

  • This tangy Pineapple and Chicken Fried Rice Cup makes a perfect lunch or dinner. With just a few simple ingredients, including rotisserie chicken, diced pineapple, soy sauce, green onion and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you'll have a delicious meal in minutes. Step 1
  • Stir together rice, chicken, pineapple and soy sauce in a microwave-safe bowl. Step 2
  • Heat on HIGH, stirring halfway through, for 90 seconds or until rice and chicken are heated through. Step 3
  • To serve, sprinkle with sliced green onions. Recipe Tips You can use fresh or canned, drained pineapple tidbits for this recipe. Transfer any leftover pineapple to an airtight container and refrigerate for up to 3 days. For a gluten-free version of this dish, substitute wheat-free tamari sauce for soy sauce. If desired, add frozen peas or a medley of frozen vegetables, adjusting microwave time as needed.

FRIED CHICKEN WITH PINEAPPLE HOT SAUCE



Fried chicken with pineapple hot sauce image

Enjoy crispy fried chicken with a zingy pineapple hot sauce as a tasty side dish. Brine the chicken overnight in buttermilk, then toss in a lovely smoked paprika coating

Provided by Milli Taylor

Categories     Dinner

Time 40m

Number Of Ingredients 11

8 boneless, skinless chicken thighs
2 heaped tsp fine sea salt
500ml buttermilk
200g rice flour
100g cornflour
3½ tsp baking powder
2 tsp hot smoked paprika
2 tsp garlic granules
1 tbsp dried oregano
1 litre vegetable oil, for deep-frying
10g oregano leaves

Steps:

  • Quarter each chicken thigh, then tip into a large bowl. Season well with the salt, then pour over the buttermilk and give it all a good mix. Cover and chill overnight.
  • Combine the rice flour, cornflour, baking powder, paprika, garlic granules, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper in a medium bowl. Drop in the brined chicken pieces, four at a time, tossing lightly to coat well. Gently shake off any excess, then arrange on a baking tray.
  • Heat the oil in a large, deep saucepan (ensuring it is no more than two-thirds full) to 170C or until a cube of bread dropped in browns within 30 seconds. Fry the chicken in small batches for 3 mins at a time until golden and cooked through. This will help keep the oil at the right temperature and won't overcrowd the pan.
  • Remove the fried chicken pieces to a clean tea towel using tongs to drain off any excess oil, then transfer to a wire rack to ensure they stay crisp. Alternatively, put the fried chicken on a clean baking tray and keep warm and crisp in a low oven. When all the chicken pieces have been fried, drop the oregano leaves into the hot oil and fry until crisp, about 30 seconds- 1 min. Arrange the chicken on a serving platter, scatter over the fried oregano and serve with the pineapple sauce (see 'goes well with', below).

Nutrition Facts : Calories 647 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 5.3 milligram of sodium

PINEAPPLE HOT SAUCE



Pineapple hot sauce image

Pack a flavour punch with this pineapple hot sauce, featuring lime, chilli, cayenne and smoked paprika. It's the perfect partner for crispy fried chicken

Provided by Milli Taylor

Time 20m

Number Of Ingredients 7

350g prepared pineapple chunks (use fresh, not canned)
1 lime, zested and juiced
1 red chilli, deseeded and finely chopped
½ tsp smoked paprika
½ tsp cayenne or chilli powder
1 tbsp honey
20g butter

Steps:

  • Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.
  • Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.

Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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

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.

BAKED BARBECUE PINEAPPLE CHICKEN



Baked Barbecue Pineapple Chicken image

The flavourful dark meat of chicken pairs nicely with the tangy sweetness of fresh pineapple in this barbecue-inspired dish. Ready in just over an hour, this easy-to-pull together dish will become a family favourite.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 14

1 ⅓ lb boneless, skinless chicken thighs
14 oz canned diced tomatoes
1 cup pineapple, fresh, diced
2 tbsp brown sugar
1 ½ tsp Dijon mustard
1 tbsp apple cider vinegar
1 ½ tsp Worcestershire sauce
1 tbsp ginger, fresh, minced
3 cloves garlic, minced
1 tsp chili pepper, fresh, minced
or
½ tsp chili pepper, dried
½ tsp cumin, ground
½ tsp paprika

Steps:

  • Preheat oven to 400°F (200°C).
  • Puree the canned tomatoes in a blender or food processor.
  • Combine the fresh chopped pineapple, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced ginger and garlic, chile peppers, cumin and paprika in saucepan. Stir in the pureed canned tomatoes. Bring to a boil and simmer, uncovered, for 15 minutes. Sauce should be reduced and somewhat thick yielding about 1 ½ cups (375 mL) cooked sauce. Turn off heat and allow to cool for 5 minutes. Puree in blender or food processor.
  • While the sauce is cooking, place chicken thighs in baking dish and bake in oven for 30 minutes. Drain fat and flip over. Pour sauce over thighs and bake 20 minutes or longer until cooked through and temperature reads 165°F (74°C). Baste after 10 minutes and again before serving.
  • Serve chicken smothered in barbecue pineapple sauce. Any additional sauce can be served on the side.

Nutrition Facts :

CHICKEN WITH PINEAPPLE



Chicken with Pineapple image

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this one. Quick-cooking chicken breasts get wonderful sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota

Provided by @MakeItYours

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon canola oil
2 cans (8 ounces each) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat., In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.), In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice.

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