CHICKEN WITH PINEAPPLE
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
BAKED PINEAPPLE CHICKEN
Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. "It's simple to put together, low in fat and tasty, too," she says.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 207 calories, Fat 3g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 330mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
- Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
- Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
- To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- Garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams
FRESH PINEAPPLE CHICKEN
Make and share this fresh pineapple chicken recipe from Food.com.
Provided by chia2160
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- in 2 tbsp oil, saute onion in skillet.
- add pineapple, cook until softened, set aside.
- combine rub ingredients and rub on breasts, coating well.
- brown in oil, 3 minutes per side, until browned.
- add pineapple mixture back to skillet.
- cover and simmer 5 minutes,, turn breasts over and cook 5 mins more serve over couscous.
Nutrition Facts : Calories 253.1, Fat 13.8, SaturatedFat 3.2, Cholesterol 61.9, Sodium 659.2, Carbohydrate 11.6, Fiber 2.1, Sugar 6.3, Protein 21.1
STICKY PINEAPPLE CHICKEN
Steps:
- Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
- Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.
PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
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