Red Pepper Pineapple Chicken On Rice Recipes

ASIAN CHICKEN, PEPPERS, PINEAPPLE AND RICE

Steps:

• Do not drain the pineapple. In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside. Heat ½ of the oil in a heavy non-stick skillet over medium-high heat. Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm). Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out. Add the vegetables into the skillet with the chicken. Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice.

PINEAPPLE PEPPER CHICKEN

Steps:

• Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

RED PEPPER PINEAPPLE CHICKEN ON RICE

Steps:

• Stir Fry up the chicken pieces in the oil in a large skillet.
• Start the rice (follow whatever the box/bag says).
• When the chicken is cooked through add the vegetables and the stir fry seasoning. Continue to fry.
• Add pineapple and peanuts to taste.
• Continue to fry.
• Add red pepper seasoning.
• The longer this is all stir fried together the better the flavor gets into everything.
• Dish yourself some rice and put what you cooked up on top of it. I like to use a lot of rice so that I get lots of left overs. I hope you love this as much as I do!

CHICKEN CASSEROLE WITH PINEAPPLE, PEPPERS & RICE

Steps:

• Preheat oven to 425°F. Coat an 8-by-8-inch baking dish with cooking spray.
• Stir broth, soy sauce, brown sugar, garlic and ginger together in a large bowl. Add bell pepper, pineapple, scallions and chicken; toss to combine. Stir in rice, then transfer the mixture to the prepared dish. Cover with foil and bake until the vegetables are tender and the chicken is cooked through, about 40 minutes. Let stand for 10 to 15 minutes before serving. Garnish with scallion greens, if desired.

JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

Steps:

• In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
• Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
• Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
• Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.

STIR-FRIED CHICKEN WITH PINEAPPLE AND PEPPERS

Steps:

• Combine first six ingredients; stir well.
• Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.

PINEAPPLE PEPPER CHICKEN

Steps:

• Melt butter in large deep skillet.
• Cut chicken into 1" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown "crust". Chicken will be almost completely cooked though. Remove and set aside.
• In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
• Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
• Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
• Add chicken and pineapple tidbits. Simmer 10-15 minute.
• In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
• Pour into center of pan and whisk. Bring to a boil to thicken.
• Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.