Best 5 Points Plus Pineapple And Honey Glazed Chicken Recipes
5 POINTS PLUS - PINEAPPLE AND HONEY GLAZED CHICKEN
From WW All Time Favorites. Needs to marinade at least 4 hrs. Per Serving (1 piece chicken + 2 tbsp sauce): 199 cal, 6g fat, 8g carb, 0 fiber, 26g protein
Provided by mariposa13
Categories Poultry
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
- Preheat oven to 375*F.
- Place rack in large roasting pan.
- Remove chicken from marinade and place on rack. Reserve the marinade.
- Bake chicken until browned, about 45 minute.
- Baste with marinade twice during first 25 min of cooking.
- Stir cornstarch and water in small bowl until smooth.
- Transfer chicken to platter; keep warm.
- Remove rack from roasting pan; use spoon to skim fat off pan juices.
- Por pan juices into small saucepan on medium heat.
- Cook until juices reduce by half (~2min).
- Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
- Stir in parsley. Serve chicken with the sauce.
- 5 PP yields 1 piece chicken with 2 tbsp sauce.
Nutrition Facts : Calories 521.9, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 411.4, Carbohydrate 8.5, Fiber 0.3, Sugar 6.8, Protein 42.9
PINEAPPLE GLAZED CHICKEN
When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.
Provided by Velouria
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
- Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
- Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
- Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
- Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
- Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.
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