Pineapple Orange Balsamic Chicken Recipes

PINEAPPLE ORANGE CHICKEN /W RICE

Steps:

• Pre-Cook the rice, any method you like.
• Preheat oven to 350 deg.
• In a 3 Qt Dutch oven or other oven safe pan with cover.
• Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
• Add Chicken and Sauté until partially cooked.
• Add Pineapple/w juice, Orange and zest, mix.
• Add cooked Rice and mix well again.
• Add wine and lime, mix.
• Cover and place in oven for 20 minute.
• If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning.
• When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.

CHICKEN IN PINEAPPLE-ORANGE SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a med-size roasting pan.
• Sprinkle chicken pieces with salt, pepper and paprika.
• Brown lightly on both sides.
• Place browned chicken pieces in roasting pan.
• In a bowl, mix together, the tomato sauce, orange juice, brown sugar, seasonings and 1/2 cup juice from the canned pineapple.
• Pour over chicken pieces.
• Bake, covered for approx 30 mins, uncover, and bake for another 30 mins, or until chicken is cooked, basting occasionally.
• Add drained pineapple chunks, 5 mins before removing from oven.
• Note: if sauce cooks down too much, add pineapple juice.
• Serve with white rice.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large skillet, heat the EVOO over medium-high to high heat.
• Season the chicken liberally with salt, pepper, and poultry seasoning. Add the chicken to the pan when the oil ripples and brown for 5 minutes. Turn the chicken and season with the rosemary. Cook for 5 minutes more.
• Stir together the marmalade, vinegar, and stock and pour over the chicken. Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency. Add the scallions during the last minute of cooking time. Slice the chicken and serve the pieces topped with the arugula.