Baked Chicken With Pineapples And Mushrooms Recipes

EASY PINEAPPLE CHICKEN

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.

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.

TERIYAKI AND PINEAPPLE CHICKEN

Steps:

• Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

BAKED CHICKEN WITH PINEAPPLES AND MUSHROOMS

Steps:

• In a bowl, combine pineapple juice with the oil, white wine, soy sauce and dijon mustard, and mix well.
• Lay the chicken pieces in a large oven-proof dish (I love the aluminum disposable pans) and top with the pineapple chunks, diced onion, sliced mushrooms, red bell pepper, and green olives (if using). The green olives, although are optional, go together really well with the pineapple and provide a wonderful contrast.
• Top with the pineapple juice mixture, and cover with aluminum foil.
• Bake in a preheated 450 degree F (230 deg C) oven for 1 hour, then reduce to 400 deg F (200 deg C) and Bake for an additional 1-1.5 hours, or until chicken is done (cooking time will depend on strength of your oven). Turning the chicken over once through cooking will ensure that the chicken absorbs the flavor of the sauce.
• When chicken is done, remove the foil and turn the broiler on for 5 min to crisp it up.
• Optional: You can reduce some of the sauce in a pan and pour that over the chicken when serving.

HAWAIIAN CHICKEN AND PINEAPPLE CASSEROLE

Steps:

• In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
• Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
• Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
• Arrange chicken pieces over the vegetables and pineapple.
• In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
• Layer the remaining vegetables and pineapple over the chicken.
• Mix the pineapple juice and wine together; pour evenly over the top.
• Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.

PINEAPPLE BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake at 375°F for 30 minutes.
• Prepare glaze.
• Pour over chicken breasts.
• Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.