MOJO CHICKEN WITH PINEAPPLE
This simple, bright chicken dinner will transport you to a sunnier place, no matter what color the sky may be where you are. It starts with a citrusy, garlicky Cuban mojo. Instead of marinating the chicken in the mojo before cooking, you marinate it afterward: As the warm, broiled chicken sits in the mojo (for up to an hour), it soaks up the lively flavors.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken dry and season all over with salt and pepper. Set aside.
- Heat the broiler with a rack 6 inches from heat source. On a foil-lined quarter sheet pan (or half sheet pan), drizzle the pineapple chunks and orange quarters with 1 tablespoon olive oil and season with salt and pepper. Toss to coat, then broil until charred in spots, 8 to 13 minutes.
- Meanwhile, make the mojo: On a cutting board, coarsely chop the garlic and jalapeño. Add the chopped cilantro stems, orange zest, lime zest, dried oregano and 1 teaspoon salt. Chop and smash the mixture until a coarse paste forms. Transfer the mixture to a large bowl, then stir in the lime juice, ground cumin and 2 tablespoons olive oil.
- Transfer the charred fruit to the mojo and transfer the chicken to the sheet pan. Coat with remaining 1 tablespoon olive oil and broil until cooked through and charred in spots, 15 to 20 minutes (no need to flip).
- Add the cooked chicken to the mojo, pineapple and orange wedges, and toss to coat. Let sit 5 minutes or up to 1 hour. Slice the chicken and serve on a platter, with the sauce poured over top and the charred pineapple and orange wedges alongside. Season to taste with salt and pepper, and sprinkle with cilantro leaves. Squeeze orange wedges over top as desired.
PINEAPPLE CHICKEN NOODLE BOWL
Yummy is the only way to describe this pineapple chicken noodle bowl.
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 22
Steps:
- 1. Mix the ingredients together for the marinade. Mix the chicken pieces in the marinade and place in the fridge for at least an hour.
- 2. Mix the sauce ingredients together in a bowl and set aside.
- 3. In a wok of skillet add the oil. Add the shallots and stir fry 2 minutes. Add the garlic and ginger and stir fry 1 minute. Drain the chicken reserving the marinade. Add the chicken to the Wok and stir fry 3 minutes.
- 4. Add the green onions and sauce and bring to a boil. Add the reserve marinade and cook until thickened. Stir in the pineapple chunks and the glass noodles. Stir until well incorporated. Serve garnished with cashews.
PINEAPPLE MOJO CHICKEN WITH TANGY AVOCADO CREAM
First place winner of the 2006 Winning Taste Recipe Contest, sponsored by Pilgrims Pride and Gold Kist Farms. Recipe contributed by Lisa Grant.
Provided by Juenessa
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken breasts in large non-metallic dish or resealable plastic bag.
- Place marinade ingredients in bowl and whisk until well combined.
- Reserve 1/4 cup marinade, cover and refrigerate.
- Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
- Preheat grill and lightly coat grill rack with oil or cooking spray.
- To prepare Avocado Cream, place avocado in bowl and mash.
- Add juices, jalapeno peppers, sour cream and seasonings.
- Stir until combined and smooth.
- Cover and refrigerate.
- Remove chicken from marinade, drain and discard marinade.
- Place chicken on prepared grill about 4 to 6 inches from heat source.
- Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
- Baste occasionally with reserved 1/4 cup marinade during grilling.
- To serve, place chicken breasts on serving platter.
- Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
- **Cook time does not include marinating time of 2 to 24 hours.
Nutrition Facts : Calories 291.2, Fat 15.3, SaturatedFat 3.3, Cholesterol 72.7, Sodium 154.6, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
ASIAN NOODLES WITH CHICKEN AND PINEAPPLE
The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
- Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
- In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.
Nutrition Facts : Calories 531 g, Fat 11 g, Protein 35 g
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