THAI PINEAPPLE CHICKEN RECIPES

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SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES RECIPE: H…



Sweet and Spicy Pineapple Chicken Sandwiches Recipe: H… image

My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 6

2-1/2 pounds boneless skinless chicken breasts
1 bottle (18 ounces) sweet and spicy barbecue sauce, divided
2 tablespoons honey mustard
1 can (8 ounces) unsweetened crushed pineapple, undrained
8 hamburger buns, split and toasted
Optional: Bibb lettuce leaves and thinly sliced red onion

Steps:

  • Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 415 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 973mg sodium, CarbohydrateContent 56g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

EASY THAI CHICKEN CURRY WITH COCONUT MILK RECIPE | ALLRECIPES



Easy Thai Chicken Curry with Coconut Milk Recipe | Allrecipes image

This chicken curry is so good I'll never need to order takeout again!

Provided by Laurie Davis

Categories     Asian Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
3 tablespoons curry powder
1 ½ teaspoons red chili paste
2 boneless, skinless chicken breasts, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon Thai fish sauce
¾ teaspoon granulated garlic
2 (14 ounce) cans coconut milk
½ cup chicken stock
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
  • Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  • Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.

Nutrition Facts : Calories 402 calories, CarbohydrateContent 11.3 g, CholesterolContent 23.1 mg, FatContent 36.8 g, FiberContent 3.5 g, ProteinContent 12.3 g, SaturatedFatContent 25.8 g, SodiumContent 317 mg, SugarContent 2.7 g

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