Quick Pineapple Chicken Recipes

Steps:

• Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
• Set aside.
• Cut pineapple slices in half.
• In a nonstick skillet, sauté in oil over medium heat until slightly browned.
• Set aside.
• Rub chicken breasts with garlic.
• Dredge in flour until thoroughly coated.
• In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
• Turn and brown other side.
• Remove chicken from pan and set aside.
• Rinse or wipe pan.
• Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
• Cooking the flour also prevents a pasty flavor.
• Pour honey-soy mixture into pan.
• Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
• Turn chicken once during cooking being careful not to tear the coating.
• Note: Make sure the sauce is only simmering.
• If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
• Serve over rice.
• Serve with snow peas or broccoli, arranged decoratively with pineapple.
• Garnish with a sprinkle of cilantro and crushed red pepper, if desired.

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.

Steps:

• In a large saucepan, combine the first six ingredients until smooth. Bring to a boil; reduce heat and simmer for 2 minutes, stirring occasionally. , Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes or until heated through. Serve with rice.

Steps:

• Combine first 8 ingredients and mix together in baking dish.
• Add chicken, turning to coat.
• Bake at 350 for 25-30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

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.