Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce Marine Corp Style Recipes

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)

Steps:

• Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
• To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
• Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
• Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

CILANTRO PINEAPPLE GRILLED CHICKEN

Steps:

• Trim the fat from chicken breast halves
• Place the chicken in a bowl and pour 1/2-3/4 cups marinade over the chicken and toss pieces to coat.
• Add pineapple and cilantro to the bowl and toss to coat.
• Marinade an hour.
• Cook on a medium-high hot grill until the chicken is cooked trough to registers 165 on a meat thermometer.
• Serve with Mango Salsa.

PINEAPPLE ROASTED CHICKEN

Steps:

• 1. Season the chicken with salt and pepper. Place the pineapple in the cavity of the chicken and set it upright on a beer can chicken frame and place into a baking dish.
• 2. Pour a cup of water around the chicken. Mix the soy sauce, brown sugar, pineapple juice, garlic and ginger in a sauce pan. Bring to a boil then reduce to a simmer and let it simmer 5 minutes to thicken a bit.
• 3. Brush the chicken with the soy mixture. Preheat oven 425 degrees. Place the chicken in the oven and roast for 15 minutes. Baste with remaining soy mixture. Pouring excess around chicken
• 4. Reduce heat to 375 degrees. Roast another 45 minutes. Sprinkle red pepper flakes over the chicken. Let chicken sit for about 10 minutes before carving.
• 5. Place the drippings in a saucepan and add 1 tsp. red pepper flakes. Bring to a boil and reduce to a simmer and simmer for 10 minutes.
• 6. Serve the sauce over the chicken