Entrees - Sweet and Savory Pineapple Chicken recipes

Author: Maryann Peterson  

For a Hawaiian-inspired stir-fry, mix McCormick® Garlic Herb, Black Pepper and Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking.

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry
For a Hawaiian-inspired stir-fry, mix McCormick® Garlic Herb, Black Pepper and Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking. Enjoy with rice.
Provided by: McCormick
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: Asian Other,
Number of ingredients: 10
  • 1 can (20 oz) pineapple chunks in juice
  • 1 cup Original Chicken Stock
  • 3 tbsps reduced sodium soy sauce
  • 2 tbsps cornstarch
  • 1 tbsp all purpose seasoning crushed black pepper garlic herb
  • 1 tbsp packed light brown sugar
  • 1 tbsp vegetable oil
  • 1 pound boneless skinless chicken breasts cut into cubes
  • 1 medium red bell pepper cut into large chunks
  • 1/4 cup thinly sliced green onions
  • Calories: 234 Calories
How to cook:
  1. step 1
  2. Drain pineapple chunks, reserving 1/4 cup of the juice. Mix the reserved 1/4 cup pineapple juice, stock, soy sauce, cornstarch, Seasoning and sugar in small bowl until smooth. Set aside.
  3. step 2
  4. Heat oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until cooked through. Add pineapple chunks and bell pepper; stir fry 2 to 3 minutes or until tender-crisp.
  5. step 3
  6. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Stir in green onions. Serve over cooked rice, if desired.
Notes: How To Make Pineapple Chicken Stir Fry, Do yourself a favor and make this Pineapple Chicken Stir Fry—you won't be dissapointed. Full Duration: 2:47

Easy Pineapple Chicken Stir-Fry | ONE Skillet & UNDER 30 Minutes!

This Easy Pineapple Chicken Recipe is made in one pan with canned pineapple chunks Duration: 5:45

Sweet and Savory Pineapple Chicken

Sweet and Savory Pineapple Chicken
Serve this sweet and savory chicken stir-fry over steamed rice for a meal that’s better than takeout.
Provided by: Sahara Bohoskey
Yields: 4 servings
Number of ingredients: 15
  • 1 pound boneless, skinless chicken thighs (about 5)
  • 1 1/2 teaspoons Shaoxing wine
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons cornstarch
  • 1 (20-ounce) can pineapple chunks in juice
  • 1 medium yellow bell pepper
  • 1 medium white onion
  • 3 tablespoons vegetable oil, divided
  • 1 (1-inch) piece ginger
  • 3 cloves garlic
  • 1 medium jalapeño pepper
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon packed dark brown sugar
  • Saturated Fat: 1.4 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 26.0 g
  • Sugar: 14.0 g
  • Serving Size: Serves 6
  • Protein: 17.2 g
  • Fat: 10.6 g
  • Calories: 264 cal
  • Sodium: 746.4 mg
  • Fiber: 2.4 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Cut 1 pound boneless, skinless chicken thighs into 1-inch chunks. Place in a large bowl, add 1 1/2 teaspoons Shaoxing wine, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground white pepper, and toss to combine. Add 2 tablespoons cornstarch and toss until the chicken is evenly coated.
  3. Step 2
  4. Reserve 1/2 cup of the juice from 1 (20-ounce) can pineapple chunks. Drain off the remaining juice. Pat the pineapple chunks dry with paper towels. Trim and dice 1 medium bell pepper and 1 medium white onion.
  5. Step 3
  6. Prepare the following, adding each to the same medium bowl as you complete it: Mince a 1-inch piece fresh ginger, 3 garlic cloves, and 1 medium jalapeño pepper. Add the reserved pineapple juice, 1/4 cup soy sauce, 2 tablespoons hoisin sauce, and 1 tablespoon packed dark brown sugar, and stir to combine.
  7. Step 4
  8. Heat 1 tablespoon of the vegetable oil in a large frying pan over medium-high heat until shimmering. Add the pineapple and cook, tossing occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
  9. Step 5
  10. Add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until shimmering. Working in batches if needed, add the chicken in a single layer and cook until golden-brown, 5 to 7 minutes. Transfer to the plate of pineapple.
  11. Step 6
  12. Add the onion and bell pepper to the pan and cook until fragrant and the onion starts to soften, about 4 minutes. Add the chicken, pineapple and any accumulated juices, and soy sauce mixture. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Reduce heat to medium low and simmer until the sauce starts to thicken and the chicken is cooked through, 5 to 7 minutes.
Notes: Pineapple Coconut Chicken Stir Fry, Instructions · Thinly slice chicken. · In a mason jar or container mix together coconut milk, pineapple juice, soy sauce, brown sugar, minced garlic and ginger.

Sweet and Sour Pineapple Broccoli Chicken Stir Fry

Sweet and Sour Pineapple Broccoli Chicken Stir Fry
Wonderful pineapple broccoli chicken stir fry with a flavorful sweet and sour sauce. This easy pineapple chicken stir fry recipe takes just 30 minutes to make for the best, protein-packed weeknight dinner! Serve with rice or quinoa for an amazing meal.
Provided by: Monique Volz of AmbitiousKitchen.com
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 19
  • For the sauce:
  • ⅓ cup low sodium soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown sugar (or sub coconut sugar)
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ tablespoon arrowroot starch (or cornstarch)
  • For the stir fry:
  • 1 tablespoon toasted or regular sesame oil, divided
  • 1 pound boneless skinless chicken breast, diced into ½ inch chunks
  • 1 large red bell pepper, chopped into large chunks
  • 1 small red onion, chopped into large chunks
  • 1 head broccoli, cut into florets (about 4 cups broccoli florets
  • 1 cup fresh or frozen pineapple chunks
  • For serving:
  • Cooked brown or coconut rice, for serving
  • Chopped fresh scallions, for topping
  • Serving Size: 1 serving (based on 4, excluding rice)
  • Calories: 286 kcal
  • Fat: 6.7 g
  • Carbohydrate: 28.2 g
  • Sugar: 20.6 g
  • Protein: 28.9 g
  • Fiber: 2.5 g
  • Saturated Fat: 1.2 g
How to cook:
  1. First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, rice wine vinegar, honey, brown sugar, garlic, ginger and arrowroot starch (or cornstarch). Set aside.
  2. Add 1/2 tablespoon sesame oil to a deep skillet and place over medium heat. Add diced chicken breast and cook until no longer pink, about 5-8 minutes. Once cooked, transfer meat to a bowl and set aside. Keep the heat in the pan.
  3. In the same pan, add the remaining ½ tablespoon sesame oil. Add in bell pepper chunks, onion chunks and broccoli. Cook, stirring frequently for 5-8 minutes until broccoli is slightly tender but still has a bite. Stir in pineapple and cooked chicken breast. Pour sauce over and bring to a slight simmer then reduce heat to low and cook for an additional 2-4 minutes until sauce begins to thicken.
  4. Serve with brown rice, coconut rice or quinoa for a healthy dinner. Garnish with scallions. Serves 4.
Notes: Pineapple Chicken Stir-Fry Recipe, Ingredients ; 1 pound boneless, skinless chicken breasts ; 1 teaspoon vegetable oil ; 1 small onion ; 4 cloves garlic ; 2 cups · pineapple. Cook: 15 mins

Stir-Fried Chicken With Pineapple and Peppers

Stir-Fried Chicken With Pineapple and Peppers
Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
Provided by: Allrecipes Member
Yields: 6 servings
Number of ingredients: 12
  • ¼ cup reduced-salt soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons mirin (sweetened Asian wine)
  • 1 teaspoon grated ginger root
  • 2 crushed garlic cloves
  • 1 tablespoon cornstarch
  • 2 tablespoons oil, preferably sesame oil
  • 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
  • 6 large green onions, cut in 1-inch pieces
  • 2 cups fresh or frozen pepper strips
  • 1 (20 ounce) can chunk pineapple in juice
  • ¼ cup sliced almonds
  • Calories: 238.1 calories
  • Carbohydrate: 21 g
  • Cholesterol: 43.9 mg
  • Fat: 7.7 g
  • Fiber: 2.2 g
  • Protein: 20.2 g
  • Saturated Fat: 1.1 g
  • Sodium: 411.6 mg
  • Sugar: 12.9 g
How to cook:
  1. Combine first six ingredients; stir well.
  2. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Notes: Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry, Steps · 1. Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray. · 2. In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk.
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