5 Points Plus Pineapple And Honey Glazed Chicken Recipes

PINEAPPLE-GLAZED CHICKEN THIGHS

Steps:

• Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.

5 POINTS PLUS - PINEAPPLE AND HONEY GLAZED CHICKEN

Steps:

• Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
• Preheat oven to 375*F.
• Place rack in large roasting pan.
• Remove chicken from marinade and place on rack. Reserve the marinade.
• Bake chicken until browned, about 45 minute.
• Baste with marinade twice during first 25 min of cooking.
• Stir cornstarch and water in small bowl until smooth.
• Transfer chicken to platter; keep warm.
• Remove rack from roasting pan; use spoon to skim fat off pan juices.
• Por pan juices into small saucepan on medium heat.
• Cook until juices reduce by half (~2min).
• Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
• Stir in parsley. Serve chicken with the sauce.
• 5 PP yields 1 piece chicken with 2 tbsp sauce.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

PINEAPPLE-GLAZED CHICKEN WITH JALAPEñO SALSA

Steps:

• Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
• Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
• Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
• Spoon salsa over chicken and serve.

PINEAPPLE GLAZED CHICKEN

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.

CHICKEN WITH PINEAPPLE SAUCE (WW 5 POINTS)

Steps:

• In a saucepan, combine brown sugar and cornstarch.
• Stir in pineapple, soy sauce, garlic salt and ginger.
• Cook and stir over low heat until thickened.
• Place chicken in a greased 9 inch square baking dish.
• Pour half of the sauce over chicken.
• Bake, uncovered, at 350F for 15 minutes.
• Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

HONEY PINEAPPLE CHICKEN

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.