Raspberry Pineapple Chicken Nibbles Recipes

Steps:

• In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
• Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
• Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
• Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

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.

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.

Steps:

• Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
• Meanwhile, drain pineapple, reserving the juice. Cut the pineapple rings in half and set aside.
• Combine cornstarch and 2 tablespoons juice until smooth; set aside.
• Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil.
• Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear.
• Remove chicken and keep warm.
• Stir cornstarch mixture and add to pan; bring to a boil.
• Boil and stir for 2 minutes. Return chicken to pan.
• Top with pineapple and heat through. Serve over rice.