PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
SLOW COOKER PINEAPPLE HABANERO PULLED CHICKEN
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 18 to 24 servings
Number Of Ingredients 14
Steps:
- Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
- Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
- Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
- Taste and adjust with additional salt and pepper.
- Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.
CHICKEN WITH PINEAPPLE SAUCE
This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
OVEN-ROASTED CHICKEN THIGHS
Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.
Provided by Aroma and Essence
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
- Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
- Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 199.5 calories, Carbohydrate 1.6 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 849 mg, Sugar 0.2 g
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
- To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
- Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.
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ROASTED PINEAPPLE HABANERO CHICKEN - FOODIE NOT A CHEF
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Category DinnerTotal Time 1 hr 30 mins
- Into a food processor or a blender add 1 can of pineapple chunks, chopped habanero peppers, green bell peppers, garlic, onion, and olive oil. Be sure not to over blend the marinade, just pulse for a few seconds.
- . I usually prep my chicken by removing any excess fat and feathers that might be on the chicken that I personally do not want. Some of the fat can stay to keep your chicken moist and juicy. I also like to wash my chicken with lemon juice and water to clean it very well (be sure to thoroughly sanitize your area when you are done) BUT this is a personal preference. If you do not wash your chicken simply skip this step. Place the chicken skin side up then, using a sharp knife, place 2-3 medium sized incisions for the seasoning to penetrate the meat. Place the meat into a bowl then season with chicken bouillon, salt, and pepper.
- Add marinade and browning sauce to the chicken then mix very well. Be sure to carefully rub some of the marinade into the incisions. Allow to marinate overnight or at least 4 hours for the flavors to penetrate the meat.
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