Pineapple Chicken Stew Recipes
SLOW-COOKER CHICKEN STEW WITH PEPPER AND PINEAPPLE
The yummy gingery-flavored sauce is delicious! To get every last drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
- Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
- Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 680 mg
CHICKEN STEW WITH PEPPER AND PINEAPPLE
This is a sweet and savory stew; it is best served over mounds of hot cooked rice, try basmati rice for best results.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
- Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 4.6 g, Protein 29.1 g, SaturatedFat 0.5 g, Sodium 723 mg, Sugar 18.6 g
EASY PINEAPPLE CHICKEN
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
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
PINEAPPLE CHICKEN AFRITADA
Chicken Afritada with pineapples is the perfect weeknight dinner! It's easy to make and so tasty. Perfect with steamed rice!
Provided by Lalaine Manalo
Categories Main Entree
Time 40m
Number Of Ingredients 14
Steps:
- In a wide pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chicken and cook, turning as needed, until lightly browned.
- Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
- Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- Season with salt and pepper to taste.
- Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
- Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.
Nutrition Facts : Calories 476 kcal, Carbohydrate 27 g, Protein 31 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 108 mg, Sodium 552 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
CHICKEN WITH PINEAPPLE
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
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
PINEAPPLE CHICKEN STEW
This is one of my all-time favorites! It cooks in the slow cooker, so I can throw it together in the morning and anticipate enjoying it for dinner all day long!
Provided by AprilShowers
Categories Stew
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
- Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
- Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
- Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.
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- Pour the chicken the broth into a 6-8 quart slow cooker. Whisk in the pumpkin puree and then add in the chicken breasts.
- Season the chicken with the salt, pepper, oregano, garlic powder and cumin and then add the chick peas and carrots around the chicken breasts. Turn the slow cooker on low for 6 hours.
- Remove the chicken onto a board and shred with forks. Add the diced tomatoes, cream, brown sugar and cayenne pepper to the sauce in the slow cooker and stir. Taste for seasonings and adjust if needed.
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- Wipe the chicken thighs dry with paper towels. Place in a bowl, pour in the Worcestershire Sauce and add half of the minced garlic. Mix well. Cover the bowl, place in the fridge and allow the chicken to marinate for a couple of hours or overnight. Remove from the fridge half an hour before cooking time to allow the chicken to warm to room temperature.
- Melt the butter in a pan wide enough to hold the chicken thighs in a single layer. Brown the chicken on both sides. Pour in the marinade. Continue cooking until the liquid dries up. Scoop out the chicken thighs and move to a plate.
- Reheat the butter and rendered chicken fat. Saute the remaining half of the garlic, sliced onion and tomatoes with a little salt and pepper in the hot butter. Cook until softened, about five minutes.
JOY BAUER'S SHEET-PAN PINEAPPLE CHICKEN RECIPE
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Ratings 626Category Entrées
- 2. In a medium bowl, combine chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey, and toss so everything is well-combined. Let marinate for 15 to 30 minutes, if time allows.
- 3. Spread evenly on the prepared baking sheet in one layer and roast in oven for 15 to 18 minutes , or until chicken is cooked through and the vegetables start to caramelize.
CARIBBEAN CHICKEN & PINEAPPLE STEW - FEED YOUR SOLE
From feed-your-sole.com
Cuisine CaribbeanTotal Time 40 minsCategory DinnerCalories 400 per serving
- In a large bowl, mix together the Worcestershire sauce, balsamic vinegar, cloves, nutmeg, cinnamon and the garlic. Add the chicken breast to the mixture and leave out of the fridge for 20 minutes. It's better to cook the chicken from room temperature as it will cook more evenly.
- Once you've let the chicken infuse, add some light cooking spray or olive oil to a frying pan over a medium high heat. Saute the onion for 2 minutes - don't let it brown.
- Lower the heat to medium and push everything to one side of the pan. Add the chicken breast. Let cook for a couple of minutes before turning over and cooking for a further 2 minutes on the other side. Reserve the marinade for the next step.
PINEAPPLE CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (66)Total Time 30 minsCategory MainCalories 393 per serving
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
- Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
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- Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
- Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
- When you’re ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
- Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
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