SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON
This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).
- Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.
- Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.
SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON
From January edition of Martha Stewart Living. This recipe is so awesome we have made it for several people and its been a hit, plus it makes your house smell really good.
Provided by Pixies Kitchen
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
- Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
- Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.
Nutrition Facts : Calories 810.5, Fat 52.8, SaturatedFat 15.1, Cholesterol 240.6, Sodium 1105.4, Carbohydrate 23.6, Fiber 1.9, Sugar 10.7, Protein 59.3
PINEAPPLE-TARRAGON CHICKEN BREASTS
Tarragon and sweet tang of pineapple complement each other in this delicious chicken recipe. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- prepare grill placing coals to one side, heat until coals are ash white.
- make aluminum foil drip pan, place opposite coals.
- in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
- place chicken breasts on grill over drip pan.
- baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
- to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
- serve sauce over chicken.
Nutrition Facts : Calories 343.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 286.6, Carbohydrate 24.3, Fiber 0.2, Sugar 24, Protein 30.7
SWEET AND SOUR CHICKEN WITH PINEAPPLE
I couldn't find exactly what I was looking for, so I combined two of my favorite recipes. Crispy fried chicken in an Asian sweet and sour sauce.
Provided by Malia Brinkley
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Heat oil in a large wok to 350 degrees F (175 degrees C).
- While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
- Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
- Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
- Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 48.2 g, Cholesterol 46.7 mg, Fat 7.4 g, Fiber 1.4 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 648.3 mg, Sugar 31.8 g
SWEET AND SOUR PINEAPPLE CHICKEN
"Pineapple and soy sauce pair nicely for marinating chicken breasts," says field editor Emma Magielda of Amsterdam, New York. "The meat comes out of the oven moist and tasty."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.
Nutrition Facts : Calories 149 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 276mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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
SWEET AND TANGY CHICKEN
Spicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. -Mary Zawlocki, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1101mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 3g fiber), Protein 26g protein.
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