Easy Pineapple Dijon Garlic Chicken Recipes

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.

Steps:

• Mix first 3 ingredients until blended. Reserve half the mustard mixture for later use; brush chicken with remaining mustard mixture. Let stand 15 min.
• Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing occasionally with reserved mustard mixture.

Steps:

• Drain the pineapple, reserving juice, and cut the pineapple rings in half; set aside.
• In a bowl, combine the cornstarch and 2 tablespoons of pineapple juice until smooth; set aside.
• In another bowl, combine/whisk together mustard, honey, garlic and remaining pineapple juice; mix well to combine; set aside while browning chicken.
• Season chicken with thyme, seasoning salt (or regular salt) pepper and garlic powder (if using).
• In a skillet brown the chicken on both sides in oil.
• Add in the honey/mustard mixture to the pan; bring to a boil.
• Reduce heat, cover and simmer for 20 minutes (longer if using bone-on chicken pieces) or until juices run clear.
• Remove the chicken to a plate to keep warm.
• Stir/whisk in cornstarch mixture to the pan; bring to a boil, and stir for about 2 minutes.
• Return chicken to the pan.
• Top with pineapple slices, and heat through.

Steps:

• In a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Meanwhile, cook rice according to package directions. , Stir the pineapple, salad dressing, green pepper and seasoning blend into chicken. Bring to a boil. Reduce heat; cook, uncovered, for 3-5 minutes or until heated through. Serve with rice.

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

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.