1、Hawaiian Pineapple Chicken

Prep 15 m; Cook 50 m; Ready In 1 h 5 m;
"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."

Hawaiian Pineapple Chicken recipe

Ingredients

Method

  • 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).
  • Recipe Tip

    I usually double the sauce, since my family really enjoys the sauce. I also use slightly less butter than what is called for, and it still comes out good.

    https://www.truecookbook.com/recipe/hawaiian-pineapple-chicken-167066/

    2、Asian Pineapple Chicken

  • Makes: 12servings
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 24
  • Asian Pineapple Chicken recipe

    Ingredients

    Method

    1. Cut chicken breast halves in half crosswise. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place the next three ingredients (through sweet pepper) on top of chicken in cooker.
    2. In a small bowl stir together the reserved pineapple juice and the next three ingredients (through garlic). Pour over chicken mixture in cooker.
    3. Cover and cook on low for 4 to 5 hours. Using a slotted spoon, remove chicken from cooker; keep warm.
    4. Turn cooker to high. In a small bowl stir together the next four ingredients (throughcrushed red pepper). Stir soy sauce mixture into cooking liquid in slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
    5. Meanwhile, prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared rice and the green onions; stir to combine. Top servings with chow mein noodles.

    3、Pineapple-Chicken Stir-Fry

  • Makes: 4 servings
  • Carb Grams Per Serving: 11
  • Pineapple-Chicken Stir-Fry recipe

    Ingredients

    • 4teaspoons cooking oil
    • 1 medium red onion, halved lengthwise and sliced
    • 1/4of a fresh pineapple, peeled, cored, and cut into bite-size pieces
    • 3/4 cup zucchini cut into thin bite-size strips
    • 3/4 cup trimmed fresh pea pods
    • 3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
    • 3tablespoons bottled stir-fry sauce

    Method

    1. In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
    2. Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.

    4、Pineapple Chicken Skewers

    Servings:32 Yield:32 skewersPrep15 mins Chill6 hrs or overnight Cook10 mins Broil9 mins
    Pineapple Chicken Skewers recipe

    Ingredients

    Method

    1. Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.
    2. Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.
    3. Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.
    4. Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.
    5. Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

    More...