Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce Marine Corp Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED CHICKEN IN NORMAN STYLE CIDER CREAM SAUCE



Poached Chicken in Norman Style Cider Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 6

4 boneless, skinless chicken breast halves
Cider, to cover
Heavy cream
Sea salt
Black pepper
Chopped parsley

Steps:

  • Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours.
  • Preheat oven to 350 degrees F.
  • Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE



Caribbean Chicken with Pineapple-Cilantro Rice image

For something a little more light and fun, but still pretty easy.

Provided by KyleeJo06

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 16

1 tablespoon light brown sugar
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ cups water
1 (8 ounce) can sliced pineapple in juice, drained - divided
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1 pinch garlic salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
  • Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
  • While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g

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

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.

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

BAKED PINEAPPLE GINGER CHICKEN RECIPE - (4.3/5)



Baked Pineapple Ginger Chicken Recipe - (4.3/5) image

Provided by wing118677

Number Of Ingredients 25

1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
2 eggs (skip if stir frying)**
2 tablespoons water (skip if stir frying)**
nonstick cooking spray (skip if stir frying)**
1/2 teaspoon coconut oil (may sub. olive oil)
Chicken Breading
1 cup flour (replace with 1/2 cup cornstarch if stir frying)**
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
Pineapple Ginger Sauce
1/4 cup pineapple juice
1/3 cup + 1 1/2 tablespoons pineapple preserves
1/4 cup low sodium soy sauce
3 tablespoons red wine vinegar
1/4 cup brown sugar
3 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1-2 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon salt
2 teaspoons cornstarch

Steps:

  • Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don't have a cooking rack, you can place chicken directly on foil that has been greased). In a large bowl, whisk 2 eggs and 2 tablespoons water together. Combine Chicken Breading ingredients in large freezer bag. Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated. Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.** Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes). For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken. While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired. In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice. Notes **If you want to stir fry the chicken instead of bake (not crispy but still delicious), then skip egg/water wash and add a heaping 1/2 cup cornstarch (INSTEAD of 1 cup flour) to a freezer bag along with Chicken Breading ingredients and mix to combine. Add chicken and toss until evenly coated. Heat 2 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and let cook 2 minutes undisturbed then continue to stir fry until cooked through, about 5-7 minutes.

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.

CILANTRO CHICKEN WITH GINGER



Cilantro Chicken With Ginger image

This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 7

1 tablespoon fresh ginger, grated
6 chicken legs
1/2 cup fresh cilantro, minced
1 tablespoon fresh jalapeno pepper, minced
6 garlic cloves, whole, unpeeled
2 tablespoons olive oil
1/4 cup soy sauce

Steps:

  • Preheat oven to 425 degrees F.
  • Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
  • Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
  • Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
  • Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
  • The garlic should have roasted and can be squeezed over the chicken if desired.

CHICKEN ROASTED WITH GINGER AND CILANTRO



Chicken Roasted With Ginger and Cilantro image

There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first with the spices in a pan and then cooked on top of the stove over a low flame. I have, over the years, mastered making it in the oven, only because it requires much less effort and the results are exactly the same. This chicken may be served hot, with rice or breads (pita bread would be fine too), a green vegetable, and black beans served on the side, but it is also excellent when cold and perfect for picnics.

Provided by Madhur Jaffrey

Categories     Chicken     Ginger     Bake     Picnic     Cilantro     Roast     Dinner     Yogurt     Wheat/Gluten-Free

Yield Serves 4-5

Number Of Ingredients 8

3 1/2 pounds chicken legs, separated into drumsticks and thighs (5 legs)
1 1/2 teaspoons salt
Freshly ground black pepper, generous amounts
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala, (homemade is best, but store-bought will do)
1 teaspoon finely grated peeled fresh ginger
2 tablespoons plain yogurt, preferably the acidophilus variety sold in health-food stores
1 cup chopped fresh cilantro (do not use the coarser stems)

Steps:

  • Preheat oven to 400°F.
  • Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

More about "roasted pineapple ginger chicken with cilantro cream sauce marine corp style recipes"

PINEAPPLE-GINGER SAUCE RECIPE
Crecipe.com deliver fine selection of quality Pineapple-ginger sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Pineapple-ginger sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pineapple, Apricot and Lime Punch Nothing quenches hot summer afternoons like a pineapple, apricot and lime …
From crecipe.com


PINEAPPLE ROASTED CHICKEN - COOK N' SHARE
2017-03-29 Remove the chicken from the marinate and place it onto the baking pan of your choice. You can line it with some foil for easy clean up. Preheat your oven to 350 F, 180 C. Stuff the cavity with the onion, green onions, and garlic. Place some pineapple slices around the edges of the bird and one slice in the middle.
From cooknshare.com


ROASTED PINEAPPLE WITH CILANTRO RECIPE | MYRECIPES
Cut pineapple into 10 wedges; place wedges on a jelly-roll pan. Combine juice and remaining ingredients in a bowl; stir with a whisk. Drizzle juice mixture over pineapple. Bake at 425° for 20 minutes; broil for 2 minutes or until pineapple is browned.
From myrecipes.com


CILANTRO PINEAPPLE GRILLED CHICKEN - STUBB'S BBQ
2 Place in a bowl and pour 1/2-3/4 cups STUBBS marinade over the chicken and toss pieces to coat. 3 Add pineapple and cilantro to the bowl and toss to coat. 4 Marinade an hour. 5 Cook on a medium-high hot grill until the chicken is cooked …
From mccormick.com


PINEAPPLE GINGER CHICKEN - CANADA'S FOOD GUIDE
2 mL ( ½ tsp) hot pepper sauce. 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. Heat remaining oil in nonstick ...
From food-guide.canada.ca


PINEAPPLE GINGER CHICKEN - THE WHOLE COOK
2018-03-12 Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat. Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
From thewholecook.com


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM …
Mar 27, 2017 - Get Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) Recipe from Food Network. Mar 27, 2017 - Get Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


ROASTED PINEAPPLE-GINGER CHICKEN WITH CORIANDER CREAM …
1) Melt the butter in a 25cm to 30cm saute pan until sizzling. Add the garlic, ginger root, coriander and cumin and saute for about 4 minutes or until fragrant. 2) Add the soy sauce and cook for 2 minutes, stirring frequently. Add the whipping cream and cook until slightly reduced or until the sauce coats the back of a spoon, about 5 minutes.
From foodnetwork.co.uk


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE ...
Recipe of Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce ... food with ingredients, steps to cook and reviews and rating. Tweet . New recipes; Best recipes; My recipes; Find recipes: Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce ... Get Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) …
From crecipe.com


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE
Roasted pineapple ginger chicken with cilantro cream sauce Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce. Yield: 8 Servings; Level: Intermediate; Time. Total: 2 hours 15 minutes; Prep: 30 minutes; Cook: 1 hour 30 minutes; Inactive: 15 minutes; Ingredients Marinade. 4 Cups Pineapple Juice; 6 Cloves Garlic; 2 Small Red Chile Peppers ...
From thesemicolons.dev


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE
Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
From homegourmetcooking.com


CHICKEN WITH CILANTRO CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
2 cups chicken broth ¼ cup dry white wine ¾ cup heavy cream ½ cup halved cherry tomatoes ½ cup chopped cilantro Add all ingredients to shopping list Directions Instructions Checklist Step 1 Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside. Step 2 Heat olive oil in a large skillet over medium-high heat.
From therecipes.info


CILANTRO GINGER SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


10 BEST PINEAPPLE GINGER CHICKEN RECIPES | YUMMLY
2022-04-25 soy sauce, crushed pineapple, ginger, garlic, ham steaks, sesame oil and 2 more Tropical Green Smoothie Bowl KitchenAid cold water, greens, chia seeds, rolled oats, shredded coconut and 8 more
From yummly.com


GRILLED PINEAPPLE-GINGER CHICKEN - SOUTHERN CAST IRON
2021-07-06 Instructions. Roughly chop 2 green onions; reserve remaining onions. In a large resealable plastic bag, combine chopped green onion, chicken, pineapple juice, ginger, sesame oil, soy sauce, garlic, and red pepper. Seal bag; shake well to combine. Refrigerate, turning bag occasionally, for 1 to 2 hours. Remove chicken from bag, discarding ...
From southerncastiron.com


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE …
To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat ...
From wikifoodhub.com


CHICKEN WITH CILANTRO CREAM SAUCE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chicken With Cilantro Cream Sauce are provided here for you to discover and enjoy ... Easy Cream Drop Biscuits Easy Waffle Ice Cream Sandwiches Easy Porridge Recipe Easy Deviled Egg Salad Recipe White Chicken Chili Instant Pot Easy Easy Instant Pot Chicken Curry George Foreman Chicken Recipes Easy Crisco Easy Oil Biscuits …
From recipeshappy.com


CHICKEN ROASTED WITH GINGER AND CILANTRO FOOD- WIKIFOODHUB
3 1/2 pounds chicken legs, separated into drumsticks and thighs (5 legs) 1 1/2 teaspoons salt: Freshly ground black pepper, generous amounts: 1/2 teaspoon cayenne pepper, or to taste
From wikifoodhub.com


THE BEST BAKED PINEAPPLE CHICKEN THIGH MARINADE - MUNCHKIN TIME
2018-07-08 Mix with a spoon. Reserve ½ cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours. Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour ½ reserved sauce over the chicken thighs, rechurn back to the oven bake for ...
From munchkintime.com


GINGER-ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
Step 2. Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper. Step 3. Set the chicken …
From foodandwine.com


SEARCH FOR RECIPES
Roasted pineapple-ginger chicken with coriander cream sauce (Marine Corp style) Medium. For the chicken: 1) Mix the pineapple juice, garlic, peppers, coriander, brown sugar, soy sauce, ginger root, cumin and olive oil together in large bowl. Set aside some of marinade for basting. 2) Rinse and pat dry the chicken. Add the chicken to . Prep Time. 20 mins. Cook Time. 75 mins. …
From foodnetwork.co.uk


10 BEST PINEAPPLE GINGER CHICKEN RECIPES | YUMMLY
Part of the Whirlpool Corp. family of brands. This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.
From yummly.com


PINEAPPLE CILANTRO SAUCE RECIPE | FISHEX SEAFOODS
Directions: Heat pineapple, juices, garlic and jalapeno pepper to boiling in a medium sauce pan. Reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro; heat to boiling. Mix cornstarch and cold water, stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2-3 minutes.
From fishex.com


ROASTED CHICKEN WITH FRESH PINEAPPLE RECIPE | THE NOSHER
2016-06-20 1/2 cup pineapple juice. Directions. Preheat the oven to 450 degrees. Place the pineapple in a roasting pan. Place the chicken pieces in the pan, partly on top of the fruit. Mix the olive oil, ginger, garlic, Sriracha and cinnamon in a small bowl and brush the chicken with the mixture. Season to taste with salt.
From myjewishlearning.com


ROASTED LIME AND CILANTRO CHICKEN BREASTS - THE SPRUCE EATS
2021-05-27 For grilled marinated boneless chicken breasts, put the chicken breasts between sheets of plastic wrap and gently pound them to a uniform thickness.Marinate the chicken as directed and prepare the grill for medium-high heat, or about 400 F. Grill the chicken over direct heat for about 12 minutes, turning frequently, or until the chicken reaches at least 165 F (73.9 …
From thespruceeats.com


CILANTRO PINEAPPLE GRILLED CHICKEN - FLOUR ON MY FACE
2016-05-17 Directions. Place in a bowl and pour ½-3/4 cups of the chicken marinade over the chicken and toss pieces to coat. Add the pineapple bits and minced cilantro to the bowl and toss to coat. Marinade the chicken for at least an hour. Cook over a medium-high hot grill until the chicken is cooked through to registers 165 F. on a meat thermometer.
From flouronmyface.com


GINGER PINEAPPLE CHICKEN - COOKING MANIAC
Instructions. Pre-heat the oven to 350. Heat the olive oil in an oven-safe skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, until the skin is golden- about 3 to 4 minutes.
From cookingmaniac.com


ROASTED PINEAPPLE HABANERO CHICKEN - FOODIE NOT A CHEF
2021-03-11 Preheat oven to 350 degrees. Drain your second can of pineapple chunks ( keep the pineapple juice to be added to the pan). Add chicken with all the juices into the baking pan. Add the additional pineapple juice for added flavor and gravy. Add a few pineapple chunks into the baking pan.
From foodienotachef.com


PINEAPPLE GINGER CHICKEN | HEART AND STROKE FOUNDATION
Ingredients. 3/4 cup (175 mL) crushed pineapple. 1 tbsp (15 mL) grated or minced fresh ginger. 1 large clove garlic, grated or minced. 2 tbsp (25 mL) sodium reduced soy sauce. 2 tsp (10 mL) extra virgin olive or canola oil. 1 lb (500 g) boneless skinless chicken breasts (about 3 to 4 small) 2 tbsp (25 mL) chopped fresh mint.
From heartandstroke.ca


YUMMY ROASTED PINEAPPLE | RECIPES | COOK FOR YOUR LIFE
Directions. Preheat the oven 400 degrees. Line a baking sheet with parchment paper. Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the ‘eyes’ off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and ...
From cookforyourlife.org


HAWAIIAN CHICKEN AND PINEAPPLE - DAMN DELICIOUS
2015-08-06 Directions: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally.
From damndelicious.net


CHICKEN CILANTRO CREAM SAUCE - RECIPES - PAGE 2 | COOKS.COM
Heat oven to 375°F. Spray ... medium bowl, combine chicken, cilantro, black beans and chiles; ... 2 tablespoons enchilada sauce in bottom of baking dish. ... and 1/2 sour cream randomly over cheese. Repeat layers; ... 10 minutes before serving.
From cooks.com


ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE …
2017-04-13 Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally. Step 2
From recipenet.org


Related Search