Pineapple Sticky Chicken By Noreen Recipes

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

Steps:

• Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
• Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
• Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

PRESSURE COOKER STICKY PINEAPPLE CHICKEN

Steps:

• Spread chicken into the bottom of your pressure cooker pot. Stir brown sugar, pineapple juice, soy sauce, chicken stock, hoisin sauce, and garlic together in a bowl to dissolve the sugar completely; pour over the chicken. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Press Cancel. Remove chicken with a slotted spoon to a plate. Press Sauté. Stir cornstarch into water in a small bowl to dissolve; stir into the liquid in the pot and cook, stirring frequently, until thickened, about 3 minutes. Stir chicken and diced pineapple into the sauce to coat. Serve with rice.

PINEAPPLE STICKY CHICKEN BY NOREEN

Steps:

• 1. Pound chicken thighs to half the original thickness.set aside.
• 2. Mix first 10 ingredients in a sauce pan. Open can of pineapple. Place half the pineapple with juice in a food processor. Pulse until chunks are pulverized. Strain and save juice.
• 3. Stir the pulverized pineapple into to sauce in pan. Mix 1 1/2 Tb of corn starch with 1/4 c pineapple juice until smooth. Set aside.
• 4. Cook sauce on medium heat until boiling. Shut burner off. Mix in the pineapple juice corn starch mixture. Stir until thickened. Remove from heat.
• 5. Preheat oven to 450 degree's . Spray sheet pan with canola or vegetable oil. In a bowl whisk 1/4 cup corn starch with the 3 egg whites. Dip the chicken coating well with mixture. Place on platter.
• 6. In a large fry pan add 2 tbs canola oil or vegetable oil. Heat on high. When oil is hot. Add as many pieces of chicken that will fit. Cook until golden on both sides. Do not cook through. It will finish cooking in oven. Fry remaining chicken.
• 7. Place browned chicken on sheet pan. Spoon sauce on chicken. Bake for 10-15 minutes. Turn chicken. Brush or spread more sauce on other side. Bake another 10 minutes. Open oven and add the remaining pineapple chunks on chicken. Turn oven to broil. Broil both sides of chicken until sauce gets sticky looking. Scoop sauce that is in pan drippings and divide among chicken.
• 8. Remove from pan. Place pineapple chunks on each serving. Serve with Jasmine or white rice.

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.

PINEAPPLE CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

STICKY PINEAPPLE CHICKEN

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

PINEAPPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice.
• Cut pineapple rings in half and set aside.
• Combine cornstarch and 2 tablespoons juice until smooth; set aside.
• Combine mustard, honey, garlic and remaining pineapple juice; mix well.
• Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
• Remove chicken and keep warm.
• Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes.
• Return chicken to pan. Top with pineapple; heat through.
• Serve over rice.

EASY PINEAPPLE CHICKEN

Steps:

• In a large skillet over medium high heat, add the oil. Season the chicken with salt and pepper and add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in the bell pepper and cook for 3 minutes more, until tender.
• In a small saucepan, combine the pineapple juice, soy sauce, chicken broth, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
• In a small bowl, mix together cornstarch and 2 tsp water. Whisk the cornstarch mixture into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
• Pour the sauce over the chicken, stir and simmer for 3 minutes.
• Add the pineapple chunks and cashews to the pot and stir to combine.
• Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.

PINEAPPLE CHICKEN WINGS

Steps:

• Heat oven to 400°F.
• Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
• Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• Bake 30 min. or until chicken is done and sauce is thickened.

PINEAPPLE CHICKEN

Steps:

• Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
• Turn chicken over; add pineapple chunks, onion soup, and water.
• Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.