Pineapple Lemon Chicken 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.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
• Set aside. Arrange chicken in shallow pan, skin side up.
• Sprinkle with salt. Broil until browned.
• Stir the sauce and pour over the chicken.
• Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.

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 CHICKEN

Steps:

• Heat oven to 375°.
• In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,.
• Bring to a boil.
• Reduce heat: cover and simmer 15 minutes. stirring occasionally.
• In plastic bag or shallow bowl, toss chicken strips with flour to coat.
• In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned.
• Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish.
• Top with sauce; sprinkle with sesame seeds.
• Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly.
• Serve over hot cooked rice.

PINEAPPLE LEMON CHICKEN

Steps:

• 1. Preheat the oven to 375.
• 2. Arrange the chicken in a shallow 9x13 inch baking dish.
• 3. Drain the pineapple, reserving the juice.
• 4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, worcestershire sauce and pour over the chicken.
• 5. Bake for about 40-50 minutes, depending on thickness of chicken-mine were thick so they had to bake for awhile, thinly cut breasts only need 20-30 minutes.
• 6. Arrange pineapple slices and lemon slices on top of the chicken, baste with the sauce in pan and continue baking 5 minutes longer.

GRILLED PINEAPPLE-LEMON CHICKEN

Steps:

• Place chicken in a resealable plastic bag set in a large bowl.
• Drain pineapple, reserving 1/4 cup juice. Combine pineapple, reserved juice, and next seven ingredients. Pour mixture over chicken; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain, reserving marinade.
• Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides down, on grill rack over drip pan. Brush with some of the marinade. Cover and grill for 50 to 60 minutes or until no longer pink, turning and brushing once with about 1/4 cup marinade.
• Combine the remaining marinade and cornstarch. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve over chicken.