SRIRACHA-PINEAPPLE MARINADE
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
PINEAPPLE SRIRACHA GLAZED CHICKEN QUARTERS
Categories Chicken
Number Of Ingredients 11
Steps:
- 1.Preheat oven to 400°
- 2.Rinse and dry chicken. (I removed all the skin at this point, just using kitchen shears. But that is a personal preference and is up to you.)
- 3.Make the rub by mixing all the seasonings together in a bowl and set aside.
- 4.Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
- 5.Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
- 6.Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
- 7.In the last 15 minutes of the chicken cooking, make the glaze.
- 8.Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
- 9.Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
- 10.To serve, using a pastry brush, rub the glaze all over the chicken, Enjoy!
EASY PINEAPPLE-GLAZED CHICKEN
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
- In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
- Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
- Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g
PINEAPPLE GLAZED CHICKEN
When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.
Provided by Velouria
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
- Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
- Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
- Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
- Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
- Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.
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