Solo Chicken Pineapple Pilaf Recipes

SOLO CHICKEN MUSHROOM PILAF

Steps:

• Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
• Add the diced onion and saute until nearly transparent.
• Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
• Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
• Add the mushrooms, and stir.
• Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
• Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
• After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
• Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

PINEAPPLE RICE PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Mix in the rice and curry powder and stir until the rice is lightly browned and the curry is very aromatic. Turn up the heat to high and stir in the broth and pineapple. Bring to a boil and reduce the heat to low. Cover the pan and simmer gently for about 15 minutes. Turn off the heat and set aside for 5 minutes. Just before serving, mix in the almonds and green onions and season to taste with salt and pepper.
• Nutritional Information Per Serving: 295 calories; 9 g fat; 8 mg cholesterol; 84 mg sodium; 46 g carbohydrate; 2 g fiber; 8 g protein.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

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-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

SOLO TERIYAKI CHICKEN PILAF

Steps:

• Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
• Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
• Heat a shallow pan with a tight fitting cover and add the cooking oil.
• Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
• Stir until the rice is mixed with the oil and then add the liquid.
• Cover, and reduce flame to the lowest level.
• Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

CHICKEN WITH PINEAPPLE

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.