Mojo Chicken With Pineapple Recipes

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

MOJO ROAST CHICKEN (POLLO ASADO)

Steps:

• Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
• Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

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.

MOJO CHICKEN WITH PINEAPPLE

Steps:

• Pat the chicken dry and season all over with salt and pepper. Set aside.
• Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
• Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
• Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
• Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.

PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM

Steps:

• Place chicken breasts in large non-metallic dish or resealable plastic bag.
• Place marinade ingredients in bowl and whisk until well combined.
• Reserve 1/4 cup marinade, cover and refrigerate.
• Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
• Preheat grill and lightly coat grill rack with oil or cooking spray.
• To prepare Avocado Cream, place avocado in bowl and mash.
• Add juices, jalapeno peppers, sour cream and seasonings.
• Stir until combined and smooth.
• Cover and refrigerate.
• Remove chicken from marinade, drain and discard marinade.
• Place chicken on prepared grill about 4 to 6 inches from heat source.
• Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
• Baste occasionally with reserved 1/4 cup marinade during grilling.
• To serve, place chicken breasts on serving platter.
• Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
• **Cook time does not include marinating time of 2 to 24 hours.

CUBAN MOJO CHICKEN

Steps:

• Preheat oven at 350°F
• Add to the food processor, orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt, and black ground pepper.
• Process for 10 seconds. You don't want the sauce to become too creamy.
• Add the olive oil and process for 5 seconds, just to combine ever so slightly.
• Add the chicken and chopped onion in a large bowl.
• Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours.
• Set aside the remaining half of the mojo sauce for later use.
• When the chicken is done marinating, add chicken and onions the the baking tray, together with the sauce it marinated in.
• Bake at 350°F for 35-40 minutes.
• Meanwhile, chop up the pineapple, avocado, and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
• Drizzle pineapple-avocado salsa over baked chicken, serve with steamed rice and beans, and enjoy!

MOJO CHICKEN RECIPE

Steps:

• Place all the ingredients in the crock pot.
• Cover and cook on low for 6-7 hours or on high for 3 hours.
• When finished place the chicken on a cookie sheet lined with foil (optional).
• Spoon the extra sauce on top of the chicken.
• Broil for 5 minutes on each side or until brown.

PINEAPPLE MOJO CHICKEN NOODLE BOWL

Steps:

• For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
• For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
• Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
• For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
• For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
• Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
• Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
• Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
• Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

CUBAN MOJO CHICKEN RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
• Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
• Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
• Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
• Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
• Garnish with orange and lime slices (if using) and serve with rice and black beans.