Spicy Chicken With Pineapple Recipes

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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

JERK CHICKEN WITH PLANTAINS



Jerk Chicken with Plantains image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce skinless, boneless chicken breasts
Kosher salt
2 teaspoons jerk seasoning
1/4 cup vegetable oil
2 ripe plantains, peeled and sliced 1/2 inch thick
1 small red onion, thinly sliced
1 red bell pepper, diced
1 tablespoon minced peeled fresh ginger
1/2 Scotch bonnet chile pepper, halved lengthwise (remove seeds for less heat)
1/2 cup apple cider vinegar
Heaping 1/3 cup pineapple preserves
2 tablespoons chopped fresh cilantro

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.

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY



Sticky Pineapple Chicken Recipe by Tasty image

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

1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock
cooked rice, for serving
sesame seed, for garnish

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

SPICY CHICKEN WITH PINEAPPLE



Spicy Chicken With Pineapple image

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

3 tablespoons cooking oil
4 boneless skinless chicken breasts
1 medium onion, finely chopped
2 teaspoons paprika
1/2 teaspoon chili powder
1 small red pepper, seeded and chopped
1 (20 ounce) can pineapple slices in juice
4 tomatoes, skinned and chopped
1 (9 ounce) can red kidney beans, drained

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 CHICKEN



Spicy Pineapple Chicken image

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

1 tablespoon olive oil, divided
1 medium onion, cut into crescents
salt, to taste
freshly ground coarse black pepper, to taste
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs chicken breasts
1 (20 ounce) can pineapple chunks in heavy syrup
1/3 cup balsamic vinegar
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1/2 lb sugar snap pea, trimmed
2 teaspoons cornstarch

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

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES



Sweet and Spicy Pineapple Chicken Sandwiches image

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

Categories     Dinner     Lunch

Time 3h

Yield 8 servings.

Number Of Ingredients 6

2-1/2 pounds boneless skinless chicken breasts
1 bottle (18 ounces) sweet and spicy barbecue sauce, divided
2 tablespoons honey mustard
1 can (8 ounces) unsweetened crushed pineapple, undrained
8 hamburger buns, split and toasted
Optional: Bibb lettuce leaves and thinly sliced red onion

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.

SPICY PEANUT CHICKEN WITH PINEAPPLE



Spicy Peanut Chicken with Pineapple image

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

1/3 cup KRAFT Classic CATALINA Dressing
2 Tbsp. lite soy sauce
1 Tbsp. cornstarch
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 cloves garlic, minced
2 tsp. grated fresh ginger
1 red bell pepper, chopped
1 zucchini, cut lengthwise into quarters, then sliced crosswise
1 can (8 oz.) pineapple chunks in juice, drained
1/2 cup PLANTERS Lightly Salted Dry Roasted Peanuts
2 green onions, sliced

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

PINEAPPLE-GLAZED SPICY CHICKEN BREASTS



Pineapple-Glazed Spicy Chicken Breasts image

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

2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 cup pineapple juice
1/4 cup real maple syrup
1 tablespoon lemon juice
2 tablespoons butter
2 teaspoons Dijon mustard

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

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DOMINO'S SPICY JALAPENO PINEAPPLE CHICKEN RECIPE (COPYCAT)
2020-01-02 Instructions. Pre-heat oven to 400 degrees. Line chicken nuggets up in single layer touching each other on the sides. Coat with mango habanero sauce. Top with pineapple chunks and jalapeno slices. Sprinkle with cheddar cheese and mozzarella cheese. Bake for 13-15 minutes until cheese is crispy, browned and melted.
From dinnerthendessert.com


HOT AND SOUR PINEAPPLE CHICKEN - FAMILYSTYLE FOOD
2021-01-27 Put the bell pepper, pineapple, ginger, garlic and serrano pepper in a medium bowl. Sprinkle the chicken evenly with the salt. Heat a large skillet or saute pan over medium-high heat until a drop of water sizzles and immediately evaporates. Add the oil and the chicken.
From familystylefood.com


SPICY PINEAPPLE CHICKEN - PALEO, WHOLE30 - THE BETTERED BLONDIE
2021-03-13 Whisk to combine. Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside. Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño.
From thebetteredblondie.com


UPSIDE DOWN PINEAPPLE CHICKEN THIGHS | MANTITLEMENT
2017-10-09 Melt the oil and butter over medium high heat. Mix the flour, salt and pepper together in a bowl. Coat the chicken with the flour mixture, shaking off the excess, then add the chicken thighs skin side down for 5-8 minutes or until the skin is golden brown. Flip the thighs over and brown for another 5 minutes, then remove from the skillet to a ...
From mantitlement.com


SPICY AND SWEET CHICKEN WITH PINEAPPLE | TASTY KITCHEN: A HAPPY …
Season the chicken with salt and pepper and saute the chicken until browned, about 7 minutes. Reduce the heat to medium. Add the garlic and bell pepper and cook until softened, about 5 minutes. Add the pineapple and season with salt and pepper. Add the soy sauce, honey, ginger and red pepper flakes and cook for a few minutes until the pineapple ...
From tastykitchen.com


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