Pineapple Orange Chicken Recipes

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.

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.

PERFECT PINEAPPLE ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place rinsed and dried chicken on a tray. Rub butter all over the chicken, top and bottom, then season evenly with salt and pepper to taste.
• Pour the pineapple juice and orange juice in the tray, not directly over the chicken.
• Bake chicken uncovered in the preheated oven for 1 1/2 hours, basting every 5 to 10 minutes with the juices. When it is done it should be a perfect golden brown.

PINEAPPLE ORANGE CHICKEN

Steps:

• Prep your chicken breast- trim and pound out your chicken breast. My original blog post has how to instructions on how to prep a chicken breast (just in case you need it).
• If you haven't already, zest your orange and juice it- set aside. Mince or press your garlic and set aside.
• Start dumping everything into the bag: Orange pineapple juice, soy sauce, juice and zest from the orange, pressed garlic, ginger paste, honey, brown sugar, paprika, garlic powder, onion powder, dried lemon peep, salt, and pepper (optional, add in a little siracha if you want to add some heat). Close the freezer bag (make sure it is good and sealed) and use your hands to swish everything around until all the ingredients are incorporated. You'll feel the brown sugar start to dissolve into the liquid.
• Place the chicken breasts into the bag. Slowly press up as you seal the bag to get all the extra air out and making sure that the chicken is totally submerged. Store the bag of chicken in a bowl (in case it springs a leak) in the fridge for 4 to 24 hours (my preference).
• The glaze takes about 30 minutes to prepare, but is super simple. Dump all your glaze ingredients, orange marmalade, pineapple juice, soy sauce, garlic powder, onion powder, and paprika into a sauce pan. Whisk everything together until incorporated. If the marmalade is still chunky, that is totally fine. It will melt as you heat up the mixture.
• Place the sauce pan on your stove set to medium high heat. My electric stove has numbers set from 1-10 and I set the glaze on a 6. Let the glaze come to a boil and reduce the heat to medium (a 5 to 4 for me). Allow to cook for 20-30 minutes, stirring occasionally. Your goal is to reduce the glaze by half.
• Preheat your oven to 425°. Or start heating your grill (this recipe is great grilled, but my Colorado weather doesn't always allow it).
• Line a cookie sheet with foil (easy clean up, because the sugars get sticky and burnt on the bottom of the pan), then I set a rack on top- this allows the air in the oven to surround the chicken (quicker cooking). Spritz a little oil onto the rack and then place your chicken on top.
• Add your first layer of glaze, and bake your chicken at 425° for 10 minutes.
• Remove the chicken from the oven and crank up your oven to broil.Add another layer of glaze and broil for 5 minutes. Repeat this process (add glaze, broil 5 minutes) for about 3 more times, or until you run out of glaze and the chicken reads an internal temperature of 165°.

ORANGE & PINEAPPLE CHICKEN STIR-FRY

Steps:

• Combine all sauce ingredients in a small bowl and set aside.
• Cook pasta until firm to the bite, drain and set aside.
• Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.
• In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).
• Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).
• Add orange sections and pour over pasta, toss and serve hot.

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.

CHINESE PINEAPPLE CHICKEN

Steps:

• Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
• Toss chicken chunks with oil in a large bowl.
• Sprinkle with salt & pepper, and stir to combine. Set aside.
• Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
• Heat oil to 350 degrees in a wok or large skillet.
• Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
• Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
• Continue frying & draining the remaining chicken.
• Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
• Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
• Cook mixture, stirring constantly until it starts to thicken.
• Add the chicken, toss to combine.
• Serve with fried or steamed rice.

PINEAPPLE CHICKEN

Steps:

• In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. , Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes or until heated through. Serve with rice.

PINEAPPLE ORANGE CHICKEN RECIPE

Steps:

• Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.