Asian Pineapple Chicken Recipes

EASY PINEAPPLE CHICKEN

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.

CHINESE PINEAPPLE CHICKEN

Steps:

• Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
• Toss chicken chunks with oil in a large bowl.
• Sprinkle with salt & pepper, and stir to combine. Set aside.
• Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
• Heat oil to 350 degrees in a wok or large skillet.
• Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
• Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
• Continue frying & draining the remaining chicken.
• Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
• Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
• Cook mixture, stirring constantly until it starts to thicken.
• Add the chicken, toss to combine.
• Serve with fried or steamed rice.

ASIAN PINEAPPLE CHICKEN

Steps:

• 1. Put chicken pieces in a 3 1/2 -- 4 quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place pineapple slices, water chestnuts, and sweet pepper on top of chicken in cooker
• 2. In a small bowl, stir together the reserved pineapple juice, the chicken broth, ginger, and garlic. Pour over chicken mixture in cooker.
• 3. Cover and cook on low heat setting for four -- five hours. Using a slotted spoon, remove chicken from cooker; keep warm
• 4. Turn cooker to high heat setting. In a small bowl, stir together the soy sauce, cornstarch, Rice vinegar, and crushed red pepper. Stir soy sauce mixture into cooking liquid and slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
• 5. Meanwhile prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared Rice and the green onions. Stir to combine. Top individual servings with chow mein noodles.

CASSIES ASIAN PINEAPPLE CHICKEN

Steps:

• Place chicken, onion and peppers in crock pot. In a small bowl; whisk soy, chicken broth, honey, garlic powder, minced garlic, salt, pepper, ginger, brown sugar and reserved pineapple juice. Pour this mixture over the chicken and veggies and turn crock pot on high. Cook for 3 - 3 1/2 hours, depending on your pot. When chicken is tender and veggies are cooked. Stir together the corn starch and water. Stir this slurry into the chicken mixture. Add the pineapple and cook on low for another 20 minutes or until sauce thickens. Taste and adjust seasonings if needed.
• Serve over rice...

ASIAN CHICKEN, PEPPERS, PINEAPPLE AND RICE

Steps:

• Do not drain the pineapple. In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside. Heat ½ of the oil in a heavy non-stick skillet over medium-high heat. Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm). Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out. Add the vegetables into the skillet with the chicken. Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice.

ASIAN PINEAPPLE SAUCE

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.

CHINESE CHICKEN AND PINEAPPLE

Steps:

• In large skillet heat oil, salt, and garlic;.
• Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
• Add broth; cover and simmer for 5 minutes.
• Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
• Add pineapple.
• Serve over rice.

EASY PINEAPPLE CHICKEN

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.