Raspberry Pineapple Chicken Nibbles Recipes

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

RASPBERRY-PINEAPPLE CHICKEN NIBBLES

Steps:

• Season chicken with pepper.
• In large frying pan, heat oil over medium-high heat.
• Add chicken pieces and saute, tossing until lightly browned, about 5 minutes.
• Add raspberry preserves and chili sauce.
• Reduce heat to medium and cook for 10 minutes.
• Add pineapple chunks and cook for 1-2 minutes, to heat through.
• Serve with toothpicks and cocktail napkins.
• Note: If you can't find seedless raspberry preserves, heat regular raspberry jam over low heat, stirring until melted and smooth.
• Then strain through a sieve to remove the seeds.
• Proceed with recipe as directed.

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
• Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
• Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
• Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
• Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
• To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
• Add the garlic and ginger, and cook until fragrant.
• Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
• Add the pineapple cubes and warm thorough.
• Add the chicken to the frying pan and toss to coat with the sauce.
• Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
• Garnish with scallions and sesame seeds.
• Enjoy!

TASTY CHEESE AND SESAME NIBBLES

Steps:

• Pre heat the oven to 210c. beat the egg and glaze the pastry, sprinkle the cheese evenly over the pastry, then the Italian herbs, followed by a good sprinkling of the roasted sesame seeds.
• Cut into finger lengths and place on a cookie tray and bake in the oven 7-10 minutes until puffed up and golden.
• Note: You can roast the sesame seeds yourself by using a medium saucepan, and heating it and covering the base with the sesame seeds, constantly shake and stir as they wil brown very quickly, tip onto a kitchen towel and spread out to cool.

SPICY CURRY MASALA CHICKEN NIBBLES

Steps:

• Cut chicken wings between joints. This will make them nibble size.
• Wash chicken nibble throughly and let it dry in a seive.
• In large bowl, mix flour, salt, cayenne pepper & garlic powder.
• Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
• In a Wok, heat enough oil to deep fry nibbles.
• When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
• Once all chicken is cooked, drain oil from Wok and clean with paper towel.
• Curry Sauce.
• On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
• Now add chopped orriandar and stir for another minute.
• Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
• Ready to serve :-).

RASPBERRY GLAZED WINGS

Steps:

• In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. , Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture., Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once. , Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. , Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.

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.

GRILLED RASPBERRY CHICKEN

Steps:

• In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.