PINEAPPLE CHICKEN BAKED RECIPES

Name: Pineapple-Marinated Chicken Breasts
Total time: 30 min
Yield: 4 servings
Ingredients: 3 packed tablespoons dark brown sugar; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 2 tablespoons olive oil, plus more for cooking; 1 teaspoon kosher salt (Diamond Crystal); 1 teaspoon garlic powder; 1/4 to 1/2 teaspoon ground cayenne; 1/2 teaspoon black pepper; 1 cup diced fresh pineapple (1/2-inch chunks); 1/4 cup finely diced red onion; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons finely grated fresh pineapple, including accumulated juices; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks; Cooked white rice, for serving

PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING

Pineapple-Marinated Chicken Breasts Recipe - NYT Cooking image

Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.

Provided by Eric Kim

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil, plus more for cooking
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne
1/2 teaspoon black pepper
1 cup diced fresh pineapple (1/2-inch chunks)
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh pineapple, including accumulated juices
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked white rice, for serving

Steps:

In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
Serve the chicken over rice and top with the reserved pineapple salsa.

PINEAPPLE CHICKEN RECIPE - FOOD.COM

Pineapple Chicken Recipe - Food.com image

This is out of an old Pillsbury cookbook called "Real Home Cooking" dated 1991...it say's that strips of chicken and chunks of pineapple bake in a sweet-sour sauce.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup onion, thinly sliced
1/3 cup sugar
1/4 teaspoon garlic powder
1 cup ketchup
1 (20 ounce) can pineapple chunks, drained, reserving 3/4 cup liquid
2 tablespoons lemon juice
2 tablespoons soy sauce
6 boneless skinless chicken breasts, cut into 3x1-inch strips
1/4 cup flour
2 tablespoons oil
1 tablespoon sesame seeds
hot cooked rice

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.

Nutrition Facts : Calories 351.1, FatContent 8.6, SaturatedFatContent 1.4, CholesterolContent 75.5, SodiumContent 919.6, CarbohydrateContent 42.4, FiberContent 1.5, SugarContent 34.7, ProteinContent 27.8

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Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
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