Pineapple Chicken Recipes
Pineapple and chicken make a perfect pair, blending sweet and savory flavors into dishes that are both comforting and exotic. Whether you're in the mood for a tropical stir-fry, a hearty baked dish, or a delicious grilled meal, pineapple chicken never disappoints. In this guide, we’ll explore three mouthwatering pineapple chicken recipes: **Sweet and Sour Pineapple Chicken Stir-Fry, Baked Pineapple Chicken, and Grilled Pineapple Chicken Skewers.** Each recipe brings a unique twist to this classic combination, providing a perfect balance of flavors for any occasion.
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## **1. Sweet and Sour Pineapple Chicken Stir-Fry**
This vibrant stir-fry is a quick and easy meal bursting with bold flavors. The tangy sweetness of the pineapple perfectly complements the savory chicken, while colorful bell peppers and a glossy sweet-and-sour sauce complete the dish.
### **Ingredients:**
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ cup onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Cooked rice, for serving
### **Instructions:**
1. **Prepare the Sauce:** In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, honey (or brown sugar), and cornstarch slurry. Set aside.
2. **Cook the Chicken:** Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through (about 5-6 minutes). Remove from the skillet and set aside.
3. **Sauté the Vegetables:** In the same skillet, add the remaining oil. Sauté the garlic, ginger, onion, and bell peppers for 2-3 minutes until slightly softened.
4. **Add Pineapple:** Stir in the pineapple chunks and cook for another minute to release their natural sweetness.
5. **Combine Everything:** Return the cooked chicken to the skillet, then pour in the prepared sauce. Stir well and let it simmer for 2-3 minutes until the sauce thickens and coats everything evenly.
6. **Serve:** Garnish with red pepper flakes (if using) and serve over a bed of steamed rice.
This dish is a fantastic weeknight meal, bringing together sweet, tangy, and savory flavors in just 30 minutes!
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## **2. Baked Pineapple Chicken**
For those who prefer a hands-off approach, this **baked pineapple chicken** recipe delivers deep, rich flavors with minimal effort. The chicken bakes in a flavorful pineapple sauce, ensuring juicy and tender meat with a delightful caramelized glaze.
### **Ingredients:**
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 cup pineapple chunks
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening the sauce)
- Chopped green onions and sesame seeds, for garnish
### **Instructions:**
1. **Marinate the Chicken:** In a bowl, whisk together pineapple juice, soy sauce, honey, Dijon mustard, garlic, ginger, paprika, salt, and black pepper. Place the chicken in a ziplock bag or a shallow dish, pour the marinade over it, and let it sit for at least 30 minutes (or overnight for deeper flavor).
2. **Preheat and Arrange:** Preheat the oven to 375°F (190°C). Lightly grease a baking dish and arrange the marinated chicken in a single layer, skin side up. Pour the remaining marinade over the top and scatter the pineapple chunks around the chicken.
3. **Bake:** Cover with foil and bake for 25 minutes. Remove the foil, baste the chicken with the pan juices, and continue baking uncovered for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. **Thicken the Sauce (Optional):** Transfer the pan juices to a saucepan, bring to a simmer, and add the cornstarch slurry. Stir until thickened, then pour it back over the chicken.
5. **Serve:** Garnish with chopped green onions and sesame seeds. Serve with rice or roasted vegetables.
This baked pineapple chicken is juicy, flavorful, and perfect for meal prep or a cozy dinner.
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## **3. Grilled Pineapple Chicken Skewers**
If you're in the mood for a summer cookout or a tropical twist on grilled chicken, these **grilled pineapple chicken skewers** are a must-try. The smoky grill marks and caramelized pineapple add an irresistible depth of flavor.
### **Ingredients:**
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 1 cup pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- ½ red onion, cut into chunks
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon chili flakes (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Wooden or metal skewers
### **Instructions:**
1. **Prepare the Marinade:** In a bowl, mix soy sauce, honey, lime juice, olive oil, garlic powder, chili flakes, salt, and black pepper. Add the chicken cubes and marinate for at least 30 minutes (or up to 2 hours).
2. **Assemble the Skewers:** Thread the chicken, pineapple, bell peppers, and onion onto skewers, alternating for a colorful mix.
3. **Preheat the Grill:** Heat a grill or grill pan to medium-high heat. Lightly grease the grates to prevent sticking.
4. **Grill the Skewers:** Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
5. **Serve:** Enjoy with a side of rice, grilled corn, or a fresh salad.
These **grilled pineapple chicken skewers** are perfect for BBQs, meal prep, or a tropical-themed dinner.
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