Spicy Chicken With Pineapple Recipes

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.

Steps:

• Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
• Prepare barbecue or preheat broiler. Remove chicken from marinade.
• Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.

Steps:

• Whisk dressing, soy sauce, cornstarch and ground red pepper until blended.
• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 min. Add garlic and ginger; cook 1 min., stirring constantly. Stir in vegetables; cook and stir 3 min. or until chicken is done and vegetables are crisp-tender.
• Add dressing mixture; cook and stir 1 min. or until thickened. Stir in pineapple and nuts; cook 1 min. or until pineapple is heated through. Sprinkle with onions.

Steps:

• Heat the oil in a large saute pan.
• Add the chicken and onion, and cook together until golden.
• Add the spices and red pepper, and cook for 1 minute.
• Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
• Cover and simmer 20-25 minutes until the chicken is tender.
• Serve with rice or mashed potatoes.

Steps:

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.