JERK CHICKEN WITH PLANTAINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
- Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
- Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
- Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
STICKY PINEAPPLE CHICKEN RECIPE BY TASTY
Here's what you need: large pineapple, peanut or vegetable oil, boneless chicken thighs, salt, pepper, hoisin sauce, soy sauce, brown sugar, garlic paste, chicken stock, cooked rice, sesame seed
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
- In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
- Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
- Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 846 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 52 grams, Sugar 33 grams
PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY
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
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
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
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
SPICY PINEAPPLE CHICKEN
A type of Thai sweet and sour chicken, with a hint of heat. Found this on A Taste of Thai web site and the the fish sauce and garlic chili pepper sauce can be bought online.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 of oil in large skillet over medium high heat; add onions.
- Stir fry until onions start to brown.
- Remove to plate and cover.
- Add remaining oil to skillet.
- Salt and pepper chicken.
- Place chicken in skillet and brown well on all sides.
- Strain 1/4 cup syrup from pineapples and set aside.
- Pour remaining syrup into skillet with chicken, reserving pineapples for later.
- Add vinegar, garlic chili pepper sauce and fish sauce to skillet.
- Mix sauce together and bring to a boil.
- Turn down to a simmer and cook chicken through (turning chicken once or twice to coat with sauce).
- Remove chicken to plate with onions and re-cover.
- Turn heat to high and add peas and pineapple chunks.
- Stir fry 1-2 minutes.
- Mix cornstarch into reserved pineapple syrup until smooth.
- Add to skillet and bring to a boil.
- Add chicken and onions with accumulated juices back to skillet.
- Cook until sauce turns translucent and all ingredients are combined.
- Serve with jasmine rice or rice noodles or rice almondine.
- Enjoy!
Nutrition Facts : Calories 381.6, Fat 10.4, SaturatedFat 2.2, Cholesterol 141.7, Sodium 497.2, Carbohydrate 37.3, Fiber 3.4, Sugar 26.2, Protein 35.6
SPICY CHICKEN WITH PINEAPPLE
I found this recipe on a pineapple can. I haven't tried it yet but I'm definitely going to because it sounds really yummy!!!
Provided by Chef_in_love
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan.
- Add the chicken and onion, and cook together until golden.
- Add the spices and red pepper, and cook for 1 minute.
- Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
- Cover and simmer 20-25 minutes until the chicken is tender.
- Serve with rice or mashed potatoes.
Nutrition Facts : Calories 428.6, Fat 12.6, SaturatedFat 1.9, Cholesterol 68.4, Sodium 90.4, Carbohydrate 46.3, Fiber 8.6, Sugar 26, Protein 35.1
SPICY PINEAPPLE MARINADE FOR CHICKEN
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
- Prepare barbecue or preheat broiler. Remove chicken from marinade.
- Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
PINEAPPLE-GLAZED SPICY CHICKEN BREASTS
Dinner ready in 40 minutes! Enjoy this pineapple glazed spicy grilled chicken - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.
- Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.
- Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.
- In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.
- Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count "one-one thousand, two-one thousand, three-one thousand." When you have to remove your hand at "three," you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).
- When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 23 g, TransFat 0 g
SPICY PEANUT CHICKEN WITH PINEAPPLE
A sprinkle of cayenne pepper puts the spicy in this Asian-inspired chicken served with pineapple chunks and dry-roasted peanuts.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Whisk dressing, soy sauce, cornstarch and ground red pepper until blended.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 min. Add garlic and ginger; cook 1 min., stirring constantly. Stir in vegetables; cook and stir 3 min. or until chicken is done and vegetables are crisp-tender.
- Add dressing mixture; cook and stir 1 min. or until thickened. Stir in pineapple and nuts; cook 1 min. or until pineapple is heated through. Sprinkle with onions.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES
My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Time 3h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 415 calories, Fat 6g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 973mg sodium, Carbohydrate 56g carbohydrate (30g sugars, Fiber 2g fiber), Protein 34g protein.
EASY SWEET AND SPICY CHICKEN
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. -Cassandra Corridon, Frederick, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
Nutrition Facts : Calories 378 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 393mg sodium, Carbohydrate 65g carbohydrate (57g sugars, Fiber 2g fiber), Protein 21g protein.
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