CHICKEN, PEPPERS & PINEAPPLE OVER RICE
My original recipe with some of these ingredients was for a sandwich; this time I wanted to make it the main dish so served it over rice. Hubby isn't a rice person but he did eat this...it was supper, so take it or not! It's really quick and easy, hope you will give it a shot & that it becomes one of your go-to meals!
Provided by Jan W
Categories Chicken
Time 45m
Number Of Ingredients 13
Steps:
- 1. In large skillet, melt butter. Add in minced shallot and diced peppers; cook over medium heat until peppers are starting to get a little soft.
- 2. Add in the brown sugar and pineapple juice, stirring to dissolve and vegetables are a little glazed. Stir occasionally.
- 3. Add pineapple chunks and drained chicken. Turn heat up on high, and use a spatula to stir gently so you don't break chicken up too much. The mixture will thicken slightly; when it does, it's ready.
- 4. Spoon over hot cooked rice on plate and serve. Enjoy!
PINEAPPLE PEPPER CHICKEN
I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.
Nutrition Facts : Calories 483 calories, Fat 11g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 766mg sodium, Carbohydrate 83g carbohydrate (73g sugars, Fiber 1g fiber), Protein 15g protein.
EASY PINEAPPLE CHICKEN
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
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
PINEAPPLE CHICKEN STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
- Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
- Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
- When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
- Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.
THREE-PEPPER RICE AND CHICKEN POT
After finding out how easy it is to grow different types of peppers in my backyard, I wanted to incorporate them into a dish. This is what I ended up with: a version of arroz con pollo or jambalaya with a little added kick.
Provided by SIMONTAN
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
- Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
- While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
- Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
- Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 38.5 g, Cholesterol 79.5 mg, Fat 24.4 g, Fiber 5.3 g, Protein 24.5 g, SaturatedFat 7.6 g, Sodium 1375.3 mg, Sugar 7.5 g
CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE
Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.
Provided by Jiaoyin
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
- Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
- Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
- Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!
Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g
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