Chicken With Pineapple And Brown Rice Recipes

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

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!

TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
• Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
• Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

ALOHA PINEAPPLE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
• In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
• Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
• Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving. Top with diced bacon and cilantro.

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
• Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
• Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
• Stir in the scallions, rice, peas and chopped pineapple.
• Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

CHICKEN WITH PINEAPPLE

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

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.

PINEAPPLE SPICED CHICKEN AND RICE

Steps:

• Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice.
• Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended.
• Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes).
• Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving.
• Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

CHICKEN WITH PINEAPPLE AND BROWN RICE

Steps:

• Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine rice and broth; mix well. Cover with foil. Bake at 375°F. for 45 minutes.
• Remove rice from oven; uncover. Add pineapple with liquid, bell pepper, carrot, cashews and ginger; mix well. Place chicken over rice mixture; press slightly into rice. Brush chicken with teriyaki baste and glaze.
• Return to oven; bake, uncovered, an additional 30 to 40 minutes or until chicken is fork-tender, its juices run clear, and rice is tender.

SIMPLE TO MAKE AND VERY HEALTHY, PINEAPPLE BROWN RICE

Steps:

• Heat oil in a large nonstick pan until hot. Turn the temperature down to medium. Add rice, red pepper, green onions, ginger and stir constantly until the rice begins to brown, about five minutes. Remove pan from the heat.
• Stir into rice mixture the soy sauce, undrained pineapple with juice, and water. Stir to blend.
• Add pan back to heat and bring the rice mixture to a boil. Cover pan, turn down heat to simmer, and cook for 35-40 minutes or until the rice is tender and the water is absorbed. Let sit for five minutes and then fluff with a fork before serving.

CHICKEN CASSEROLE WITH PINEAPPLE, PEPPERS & RICE

Steps:

• Preheat oven to 425°F. Coat an 8-by-8-inch baking dish with cooking spray.
• Stir broth, soy sauce, brown sugar, garlic and ginger together in a large bowl. Add bell pepper, pineapple, scallions and chicken; toss to combine. Stir in rice, then transfer the mixture to the prepared dish. Cover with foil and bake until the vegetables are tender and the chicken is cooked through, about 40 minutes. Let stand for 10 to 15 minutes before serving. Garnish with scallion greens, if desired.

RICE, PINEAPPLE AND CHICKEN SALAD

Steps:

• Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
• Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
• Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
• Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
• Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.

PINEAPPLE FRIED BROWN RICE

Steps:

• Place rinsed and drained brown rice in a medium pot with 3 cups of water, and bring to a boil. Reduce heat to low and let simmer, covered, until water is evaporated and rice is tender.*
• Cook chicken breasts.
• Cut pineapple into bite size pieces. Peel and grate carrots, slice celery; chop onion.
• Meanwhile, heat butter in a very large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender, about ten minutes.
• Add the celery, and fry a few minutes more, until it's bright green and tender-crisp.
• In a small bowl, whisk together the soy sauce, sesame oil and juice from one orange.
• Add the cooked rice to the frying pan along with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Top with cashews.
• Serve with chopped cilantro as a garnish, and Sriracha sauce for grownups (or kids!!) who like it hot.