Pineapple Glazed Spicy Chicken Breasts Recipes

PINEAPPLE-GLAZED CHICKEN

Steps:

• Preheat grill for direct-heat cooking. Or position broiler rack so that top of meat on rack in pan is 3" from heat source; preheat broiler.
• In pot, combine sugar, preserves, pineapple juice, lime juice, zest, garlic, and pepper flakes; over medium-high heat bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; cool.
• Meanwhile, grill or broil chicken, turning once, 10 minutes per side. Brush chicken pieces with glaze. Continue grilling or broiling, turning once, until meat juices run clear when pierced with a fork, 7-10 minutes per side, brushing frequently with remaining glaze.
• Let chicken stand 10 minutes before serving.

PINEAPPLE-GLAZED SPICY CHICKEN BREASTS

Steps:

• In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.
• Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.
• Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.
• In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count "one-one thousand, two-one thousand, three-one thousand." When you have to remove your hand at "three," you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).
• When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

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.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.