Italian Pineapple Chicken Recipes

ITALIAN PINEAPPLE CHICKEN

Steps:

• Flatten chicken to 1/2-inch thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing.
• In a large skillet, heat oil. Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
• Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned. Place a slice on each chicken breast half. Sprinkle with cheese if desired.

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.

BAKED PINEAPPLE CHICKEN

Steps:

• Place chicken wings in a large zipper-lock freezer bag. Set aside.
• In a medium bowl, whisk together pineapple juice, soy sauce, honey, chicken broth, ginger, garlic, and sriracha. Pour the marinade over the chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for 25 minutes ( and up to 8 hours).
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil. Set aside.
• Remove the chicken from the bag. Place the chicken wings on the prepared baking pan and bake for 15 minutes. Pour the reserved marinade from the bag into a bowl and set aside.
• Remove pan from the oven and turn the wings over using tongs. Lower the temperature to 375 Spoon on the reserved marinade over the wings and return the pan to the oven. Continue baking for another 30-40 minutes, or until thoroughly cooked.
• Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

PINEAPPLE-MARINATED CHICKEN BREASTS

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.

ITALIAN PINEAPPLE CHICKEN

Steps:

• Flatten chicken into 1/2 in thickness.
• Soak chicken in Italian dressing for 4 hours.
• In a large skillet heat oil.
• Add chicken,cook over medium heat for 5 to 7 minutes on each side or until juices run clear.
• Remove and keep warm.
• Add pineapple slices to skillet, cook for 30 seconds on each side or until lightly browned.
• Place on chicken breast.

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.