Garlic Pineapple Chicken 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

SLOW COOKER PINEAPPLE CHICKEN



Slow Cooker Pineapple Chicken image

Everyone's takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 17

8 bone-in, skin-on chicken thighs
1 cup pineapple juice
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon Sriracha, optional
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 (8-ounce) can pineapple chunks, juices reserved
1 (8-ounce) can crushed pineapple, juices reserved
2 tablespoons cornstarch
1 red bell pepper, chopped
1 red onion, chopped
1/2 teaspoon sesame seeds
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season chicken with salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.

GARLIC PINEAPPLE CHICKEN



Garlic Pineapple Chicken image

"I found this recipe on the Internet," says Jayme Webb of Anderson, South Carolina. "It makes a wonderful quick, light meal and tastes great." This is a deliciously different kind of stir-fry without the usual Asian flavors.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
2 cups uncooked instant rice
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup fat-free French salad dressing
1/3 cup chopped green pepper
2 tablespoons salt-free garlic herb seasoning blend

Steps:

  • In a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Meanwhile, cook rice according to package directions. , Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 384 calories, Fat 4g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 319mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein.

PINEAPPLE-MARINATED CHICKEN BREASTS



Pineapple-Marinated Chicken Breasts image

Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.

Provided by Eric Kim

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil, plus more for cooking
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne
1/2 teaspoon black pepper
1 cup diced fresh pineapple (1/2-inch chunks)
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh pineapple, including accumulated juices
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked white rice, for serving

Steps:

  • In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
  • Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
  • Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
  • Serve the chicken over rice and top with the reserved pineapple salsa.

CHICKEN WITH PINEAPPLE



Chicken with Pineapple image

I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon canola oil
2 cans (8 ounces each) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice

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.

Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS



Hot Honey, Garlic and Pineapple Chicken Thighs image

I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs (about 2 pounds)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 cup pineapple juice
3 cloves garlic, finely minced
3 tablespoons honey
2 tablespoons hot sauce
Cooked rice, for serving
Chopped cilantro, for serving, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
  • To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
  • Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.

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