HONEY PINEAPPLE CHICKEN
I adapted a dinnertime favorite for my slow cooker because it's so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
- Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
- Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
HONEY PINEAPPLE CHICKEN
Make and share this Honey Pineapple Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, brown chicken in oil in batches on both sides; transfer to a 5 qt slow cooker.
- Combine the remaining ingredients; pour over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is no longer pink.
- Strain pan juices, reserving pineapple. Serve pineapple over the chicken.
Nutrition Facts : Calories 300.8, Fat 7.6, SaturatedFat 3.1, Cholesterol 76, Sodium 192.8, Carbohydrate 31.9, Fiber 0.3, Sugar 30.9, Protein 26.6
HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan or large griddle over medium high heat.
- Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
- While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
- While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
- Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
- While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls
HONEYED CHICKEN AND PINEAPPLE
Make and share this Honeyed Chicken and Pineapple recipe from Food.com.
Provided by Leta8076
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken in half or thirds for manageable serving size pieces.
- Coat chicken with cornstarch.
- Heat vegetable oil in fry pan over high heat.
- Add chicken pieces and cook until golden brown.
- Drain on paper toweling and set aside.
- Pour all but 2 Tbls of oil out of the pan.
- Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
- Add pineapple and pepper strips to ginger mixture.
- Stir-fry over high heat 2 minutes.
- Remove from pan.
- Mix water and remaining 2 tsp cornstarch.
- Blend in honey, bouillon granules and sesame oil.
- Pour mixture into pan.
- Cook and stir over high heat until mixture boils and thickens.
- Place the chicken and pineapple-pepper mixture in a baking dish.
- Top with honey sauce and green onions.
- Bake at 350 F for 30 minutes or until chicken is tender.
- *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
- I find the chicken breasts easier to use, and we prefer the boneless meat.
CHICKEN WITH PINEAPPLE
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
HONEY GINGER CHICKEN WITH PINEAPPLE
Quick aand easy recipe using fresh pineapple. I like this recipe but my DH thinks it's a little sweet. Any suggestions to make it less sweet? Remove honey and add soy sauce? Please let me know your thoughts
Provided by Marjorie W.
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
- Pound chicken to 1/2 in thickeness and season with salt and pepper.
- Warm olive oil in large pan.
- Add garlic and onion and saute until soft.
- Add chicken and brown on both sides.
- Combine water, honey, sherry and add to pan.
- Cover and simmer for about 8 minutes.
- Remove chicken from pan and keep warm.
- Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
- Add pineapple and heat.
- Spoon over chicken.
- Serve immediately over brown rice.
Nutrition Facts : Calories 300.7, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 84.3, Carbohydrate 31.4, Fiber 2.5, Sugar 21.9, Protein 28.8
HONEY-PINEAPPLE CHICKEN
This recipe was a grand champion winner! From Midwest Living. If your garlic cloves are large, 2 cloves minced is plenty. Chicken thighs or other meaty pieces may be used instead of drumsticks. Marinating time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
- Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
- Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.
Nutrition Facts : Calories 298.5, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 593.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.6, Protein 28.4
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
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.
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