Solo Chicken Pineapple Pilaf Recipes

Steps:

• In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
• Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
• Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
• Add the pineapple-raisin mixture and the boiling stock or water.
• Bring to the boil, lower the heat and cover the pan.
• Simmer for 20 minutes or until all the liquid is absorbed.
• Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.

Steps:

• Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
• Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
• Heat a shallow pan with a tight fitting cover and add the cooking oil.
• Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
• Stir until the rice is mixed with the oil and then add the liquid.
• Cover, and reduce flame to the lowest level.
• Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

Steps:

• Heat the olive oil and butter in a frying pan that has a tight fitting lid.
• Stir until the butter stops foaming.
• Add the onion and stir until nearly transparent.
• Add the pineapple cubes, rice, and Jalapeno Pepper.
• NOTE: If you want a milder dish, split the pepper in half and remove before serving.
• Stir until the rice grains are covered in oil/butter.
• Add chicken stock and pineapple juice, cover and reduce heat to lowest setting.
• After 15 minutes, remove from heat DO NOT PEEK and let sit for an additional 15 minutes.

Steps:

• Marinade chicken cubes for 20 min with salt, pepper, wine, sugar, Tabasco sauce, soy sauce and garlic.
• Just before cooking, mix cornstarch well.
• Stir fry snowpeas in peanut oil for 3 minutes and set aside.
• In the same pan, stir-fry marinated chicken cubes until golden brown.
• Add in the pineapple tidbits and the snowpeas and stir-fry for another 1 minute.
• Add 2 dashes of sesame oil and serve at once.

Steps:

• In large deep skillet, heat the oil over medium-high heat.
• Add the Chicken and brown on all sides, about 10 minutes.
• Add the onions, curry powder and garlic salt.
• Saute until onions begin to soften.
• About 3 minutes.
• Add the soy sauce and hot sauce.
• Simmer 2 minutes.
• Add the rice and mix to coat with spices.
• Pour in the stock.
• Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
• About 35 minutes.
• Garnish with parsley.

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

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:

• Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
• Add the diced onion and saute until nearly transparent.
• Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
• Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
• Add the mushrooms, and stir.
• Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
• Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
• After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
• Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.