Solo Chicken Pineapple Pilaf Recipes

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EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

SAFFRON SCENTED CHICKEN PILAF



Saffron Scented Chicken Pilaf image

Make and share this Saffron Scented Chicken Pilaf recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

18 ounces chicken breasts, cut into 1 x 1/2 inch pieces
3/4 cup plus 2 tablespoons Greek yogurt
juice of half a lemon
1/4 teaspoon ground cinnamon
1/2 teaspoon saffron thread
1 quart chicken stock
1 tablespoon unsalted butter
2 -3 tablespoons peanut oil
2 1/4 cups basmati rice
3 -4 cardamom pods, bruised
1 lemon, juice and zest of
1/4 cup cashew nuts
1/4 cup slivered almonds
2 tablespoons pine nuts
3 -4 tablespoons shelled pistachio nuts
1 small bunch fresh parsley, chopped

Steps:

  • Marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
  • Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
  • While the rice is cooking, shake the excess yogurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
  • When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

Nutrition Facts : Calories 618.3, Fat 26.8, SaturatedFat 6.2, Cholesterol 64.3, Sodium 324.3, Carbohydrate 64.2, Fiber 3.7, Sugar 4.2, Protein 30.3

SOLO CHICKEN MUSHROOM PILAF



Solo Chicken Mushroom Pilaf image

There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 35m

Yield 1 serving(s)

Number Of Ingredients 7

1 (4 ounce) boneless skinless chicken breasts
1/2 cup diced onion
4 ounces canned mushrooms
1/3 cup uncooked rice
2/3 cup chicken broth
1 tablespoon butter
1 tablespoon olive oil

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.

PINEAPPLE PILAF



Pineapple Pilaf image

This pilaf is nice served with pork or chicken. You can use tinned/canned pineapple, but then try to use those in natural juice. I sometimes add 4-6 oz frozen peas.

Provided by PetsRus

Categories     Pineapple

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 ounces butter
12 ounces fresh pineapple, cut in chunks
2 ounces raisins
1 1/2 cups finely chopped green onions
1 green chili pepper, deseeded and finely chopped (optional)
4 ounces cashew nuts, roughly chopped
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
12 ounces washed and drained long grain rice
1 teaspoon salt
600 ml boiling chicken stock or 600 ml water
chopped parsley, to serve (optional)

Steps:

  • In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
  • Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
  • Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
  • Add the pineapple-raisin mixture and the boiling stock or water.
  • Bring to the boil, lower the heat and cover the pan.
  • Simmer for 20 minutes or until all the liquid is absorbed.
  • Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

SOLO TERIYAKI CHICKEN PILAF



Solo Teriyaki Chicken Pilaf image

When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.

Provided by Bill Hilbrich

Categories     Chicken Breast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast
1 teaspoon gingerroot, diced
1 garlic clove, smashed and diced
1 tablespoon soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 (4 ounce) can mushrooms, sliced
1/3 cup raw rice (NOT instant)
1 teaspoon cooking oil
chicken stock

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.

Nutrition Facts : Calories 517.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1096.6, Carbohydrate 62.6, Fiber 3.1, Sugar 7, Protein 37.1

SOLO CHICKEN PINEAPPLE PILAF



Solo Chicken Pineapple Pilaf image

Make and share this Solo Chicken Pineapple Pilaf recipe from Food.com.

Provided by Bill Hilbrich

Categories     Chicken Breast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

1 (6 ounce) large boneless skinless chicken breasts
1/2 cup green bell pepper, stem and seeds removed
1/2 cup yellow onion, cut into one inch squares
1/2 cup pineapple chunk (Canned is alright for this)
2 tablespoons olive oil (small pat of butter may be added)
1 teaspoon curry powder
1/3 cup uncooked rice (not instant)
1/3 cup chicken stock
1/3 cup pineapple juice

Steps:

  • First saute the onion in the olive oil until limp, add the curry powder and raw rice.
  • Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers.
  • Add the stock and juice and cover with a tight fitting lid.
  • Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.

Nutrition Facts : Calories 862.2, Fat 31.1, SaturatedFat 4.8, Cholesterol 101.1, Sodium 234.6, Carbohydrate 97.3, Fiber 5.1, Sugar 32.8, Protein 48

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