PINEAPPLE SAUCE FOR CHICKEN RECIPES

Name: Chicken with Pineapple Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 2 tablespoons brown sugar; 1 tablespoon cornstarch; 2 cans (8 ounces each) crushed pineapple, undrained; 1/4 cup soy sauce; 1/4 teaspoon garlic salt; 1/4 teaspoon ground ginger; 6 boneless skinless chicken breast halves (4 ounces each); Minced chives, optional

CHICKEN WITH PINEAPPLE SAUCE RECIPE: HOW TO MAKE IT

Chicken with Pineapple Sauce Recipe: How to Make It image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. —Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

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.

Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 700mg sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

CHICKEN IN PINEAPPLE SAUCE RECIPE | MYRECIPES

Chicken in Pineapple Sauce Recipe | MyRecipes image

One of Mariano Guas's favorite Cuban food memories is enjoying a platter of chicken in a sweet, tangy glaze with his family. After tasting the dish on their visit, his son David worked to re-create the flavors in this recipe.

Provided by David Guas

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 15

Ingredients

½ cup all-purpose flour
1 chicken, cut into eight pieces
Salt
Freshly ground black pepper
1 teaspoon sweet paprika
¼ cup extra-virgin olive oil
1 sweet onion, finely chopped
1 green bell pepper, finely chopped
4 garlic, minced
1 cup dry white wine
1 cup chicken stock
½ cup pineapple juice
¼ cup lime juice, freshly squeezed
1 bay leaf
Steamed white rice, for serving

Steps:

Put the flour in a shallow bowl. Season the chicken with salt and black pepper and sprinkle with the paprika. Dredge the chicken in the flour, tapping off the excess.
In a large, deep skillet, heat the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once or twice, until golden brown, about 6 minutes. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the fat in the skillet.
Add the onion, green pepper and garlic to the skillet and cook over moderate heat, stirring, until softened, 5 minutes. Add the wine and boil until reduced by half, scraping up any browned bits from the bottom of the skillet, 5 minutes. Add the stock, pineapple juice, lime juice and bay leaf and bring to a boil.
Nestle the chicken in the skillet and add any accumulated juices. Cover and cook over very low heat, turning the chicken once, until cooked through, about 25 minutes. Uncover and cook over high heat until the sauce is thickened and glossy, about 5 minutes. Discard the bay leaf and serve the chicken with rice, spooning the sauce on top.

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