Pineapple Glazed Chicken Recipes

PINEAPPLE-GLAZED CHICKEN THIGHS

Steps:

• Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

EASY PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
• In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
• Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
• Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

PINEAPPLE GLAZED CHICKEN WINGS

Steps:

• Rinse the wings under cold water then pat dry. If not already separated, use a sharp knife and holding the drumette with the end sticking straight up, push the blade of a sharp knife straight down between the drumette and wingette and separate at the joint. Cut wing tip off and save for soup or stock.
• In a blender, add sherry, two of the three cans of pineapple juice, ¼ cup of the brown sugar, orange juice, lime juice, lime zest, soy sauce, oil, hot sauce, ginger, garlic, cilantro, salt, cumin, coriander and black pepper and puree until everything is liquid.
• Place chicken in a gallon zip lock bag and pour in two cups of the liquid and marinate for 30 minutes, no longer.
• While the chicken is marinating, preheat oven to 325 degrees F.
• Place the remainder of the liquid into a small sauce pan along with the remaining can of pineapple juice and remaining ¼ cup of brown sugar.
• Bring up to a slow boil and cook to reduce down to 1 ½ cups, about 15-20 minutes.
• Once the glaze has been reduced, mix corn starch in a small bowl with a few teaspoons of water to make a slurry and add to the hot glaze and heat to thicken. The consistency should be like thick maple syrup. Set aside.
• Line a sheet tray with foil and place a rack of the same size into the pan. Spray the rack with kitchen pan spray.
• After the chicken marinates for 30 minutes, pour into a colander and dispose of the liquid.
• Arrange the chicken pieces on the prepared pan and cover with parchment and foil and bake for 30 minutes.
• Remove from oven and raise the temperature to 425 degrees F. (There will be liquid in the pan bottom, use caution not to tilt the pan as you remove it from the oven)
• Brush both sides of each piece of chicken with the glaze and arrange skin side up. Save about ¼ cup of glaze for later.
• Once the oven has reached 425 degrees F, place the chicken in the oven uncovered for 25 to 30 minutes until sticky and slightly browned.
• Remove and brush with the remaining glaze and serve hot with the pineapple chunks on the side.

PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat grill for direct-heat cooking. Or position broiler rack so that top of meat on rack in pan is 3" from heat source; preheat broiler.
• In pot, combine sugar, preserves, pineapple juice, lime juice, zest, garlic, and pepper flakes; over medium-high heat bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; cool.
• Meanwhile, grill or broil chicken, turning once, 10 minutes per side. Brush chicken pieces with glaze. Continue grilling or broiling, turning once, until meat juices run clear when pierced with a fork, 7-10 minutes per side, brushing frequently with remaining glaze.
• Let chicken stand 10 minutes before serving.

SLOW COOKER PINEAPPLE GLAZED CHICKEN RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts inside slow cooker and place pineapple rings on top of chicken.
• In a separate bowl, mix together remaining ingredients and pour over chicken.
• Cook on low for 5-7 hours or high for 3-4 hours.

BAKED PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, stir together the pineapple tidbits, chicken stock, soy sauce, sesame oil, brown sugar, cornstarch, and garlic powder until well combined. Set aside.
• Season both sides of the chicken thighs with salt and pepper.
• Place an ovenproof skillet over medium heat. Then add the oil, onion, and chicken thighs once the skillet is hot.
• Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. (see note)
• Pour the pineapple sauce over the chicken thighs. Then bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and thickened.
• Remove the skillet from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.
• Serve warm with chopped green onions and parsley on top, if desired.