BEST PINEAPPLE CHICKEN RECIPE RECIPES

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BEST PINEAPPLE CHICKEN RECIPE - HOW TO MAKE ... - DELISH



Best Pineapple Chicken Recipe - How To Make ... - Delish image

Throw out the take-out menu and make your own Pineapple Chicken right at home in under 30 minutes with spicy jalapeño, sweet bell peppers, and nutty cashews.

Provided by Lindsay Funston

Categories     dairy-free    weeknight meals    dinner    lunch    poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 17

1 tbsp. vegetable oil
1 lb. boneless skinless chicken thighs, cut into 1" pieces
Kosher salt
Freshly ground black pepper
1 red bell pepper, chopped
3/4 c. canned pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. packed light brown sugar
2 tbsp. hoisin sauce
2 cloves garlic, minced
1/2 jalapeño, minced (seeded if desired)
2 tsp. cornstarch
1 c. pineapple chunks
1/4 c. cashews
Thinly sliced scallions, for serving
Cooked white rice, for serving
Lime wedges, for serving

Steps:

  • In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more. Meanwhile, make sauce: in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 teaspoons water and cornstarch until smooth, then whisk into saucepan. Cook until thickened, about 5 minutes. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews. Garnish with scallions and serve with rice and lime.

BEST CHICKEN TERIYAKI PINEAPPLE BOWLS RECIPE - HOW TO MAKE ...



Best Chicken Teriyaki Pineapple Bowls Recipe - How to Make ... image

This fun and playful twist on Chicken Teriyaki will be a new family favorite.

Provided by Lauren Miyashiro

Categories     easy chicken    dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 14

1 small pineapple
1/3 c. low-sodium soy sauce
3 tbsp. packed brown sugar
1 tbsp. pineapple juice
3 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1 tbsp. vegetable oil
3/4 lb. boneless skinless chicken breast, chopped
2 tsp. cornstarch
2 tsp. water
2 c. cooked rice, for serving
Sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)

Steps:

  • Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.
  • Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. 
  • Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. 
  • Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. 
  • Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using. 

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